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Butter Pecan Ice Cream

southern.chef's picture
  Pecans 1 1⁄2 Cup (24 tbs), chopped
  Butter 1⁄4 Cup (4 tbs), melted
  Egg yolks 8 , lightly beaten
  Milk 3 Cup (48 tbs), divided
  Firmly packed light brown sugar 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Whipping cream 2 Cup (32 tbs)

Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently.
Drain pecans on paper towels.
Combine egg yolks, 1 cup milk, and brown sugar in top of a double boiler.
Place over simmering water, and beat at high speed of an electric mixer 5 minutes.
Beat in 1/4 cup butter, 1/2 tablespoon at a time.
Continue beating an additional 5 to 7 minutes or until mixture thickens.
Pour mixture into a deep bowl, place bowl in a larger container of ice water, and beat mixture until cool (about 5 minutes).
Add whipping cream, and beat an additional 5 minutes.
Stir in remaining 2 cups milk and pecans.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Allow ice cream to ripen at least 1 hour.

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