You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1935 Calories from Fat 1298

% Daily Value*

Total Fat 148 g228%

Saturated Fat 66.7 g333.3%

Trans Fat 0 g

Cholesterol 817.7 mg272.6%

Sodium 185.9 mg7.7%

Total Carbohydrates 129 g43.1%

Dietary Fiber 6.2 g25%

Sugars 120.6 g

Protein 20 g40%

Vitamin A 35.6% Vitamin C 1.2%

Calcium 53.3% Iron 19.6%

*Based on a 2000 Calorie diet

Butter Pecan Ice Cream Recipe