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Butter Pecan Ice Cream Recipe

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This recipe for Butter Pecan Ice Cream is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

CUSTARD
Ingredients:  
Ingredients:  
1 1/2 cups half and half
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla
Directions:
Directions:
In a heavy saucepan, heat half-and-half to 175 degrees; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
 

CANDIED BUTTER PECANS
Ingredients:  
Ingredients:  
1 cup pecans
1/3 cup sugar
2 tablespoons butter
Directions:
Directions:
In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned.
Remove from heat; spread nuts on foil.
Once nuts have cooled, break into bite-size pieces and reserve.

 

 

 

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