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Butter Pecan Ice Cream
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Butter Pecan Ice Cream

Roasted pecans and creamy, delicious homemade ice cream is a dangerous combination so make a much bigger batch than you think you’ll need.
Course Dessert
Cuisine American
Keyword butter, homemade ice cream, pecans
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 137kcal

Ingredients

Instructions

  • Note: The day before making the ice cream place the maker bowl in your freezer to get it completely frozen.
  • Place the pecans and butter in a small skillet over medium heat. Stirring constantly, cook until the nuts are just browned. Remove from heat.
  • Place the eggs into a large bowl and whisk.
  • In a small saucepan combine the brown sugar and half-and-half. Stir and bring to a boil over medium-high heat. Remove from heat.
  • Gradually pour mixture into the eggs while whisking constantly.
  • Pour mixture back into the saucepan over medium heat. Stirring often, cook until the mixture thickens, coating the back of a spoon.
  • Remove from heat and stir in the heavy cream, vanilla and toasted pecans.
  • Let cool slightly then pour into your ice cream maker and process according to the maker's instructions.

Nutrition

Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 24mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg