Butter Pecan Ice Cream

Everton.Stonehead's picture

May. 13, 2011


Coarsely chopped pecans 1 Cup (16 tbs)
Granulated sugar 1/2 Cup (8 tbs)
Butter/Margarine 2 Tablespoon
Half and half/Light cream 4 Cup (64 tbs)
Packed brown sugar 2 Cup (32 tbs)
Vanilla 4 Teaspoon
Whipping cream 4 Cup (64 tbs)


1. In a heavy 8-inch skillet combine pecans, granulated sugar, and butter or margarine. Cook mixture over medium heat, stirring constantly, for 6 to 8 minutes or till sugar melts and turns a rich brown color. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Set aside and allow to cool completely. Break the clusters into small chunks, setting aside 1/4 cup to sprinkle on top of ice cream.

2. In a large bowl combine half-and-half or light cream, brown sugar, and vanilla; stir till sugar is dissolved. Stir in the pecan mixture and whipping cream. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 7871Calories from Fat 4743

 % Daily Value*

Total Fat 536 g824.6%

Saturated Fat 303 g1515%

Trans Fat 0 g


Sodium 793 mg33.04%

Total Carbohydrates 657 g219%

Dietary Fiber 10 g40%

Sugars 600 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet