This homemade butter pecan ice cream is a creamy, excellent summertime treat!
Ingredients
- 1 tablespoon butter
- 1/3 cup chopped pecans
- 2 large eggs
- 1 ½ cups half-and-half cream
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Directions
Step 1
Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.
Step 2
Whisk eggs in a large bowl; set aside.
Step 3
Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in cream, pecans, and vanilla.
Step 4
Pour into an ice cream maker and freeze according to manufacturers' directions.
Editor’s Note:
The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 128 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat4g | 20% |
Cholesterol42mg | 14% |
Sodium34mg | 1% |
Total Carbohydrate13g | 5% |
Dietary Fiber0g | 1% |
Total Sugars12g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium44mg | 3% |
Iron0mg | 1% |
Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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