Butter Pecan Ice Cream
Here's a recipe for a perennial ice cream favorite - and this one that you make at home, will be miles better than any you could buy.
Ingredients
| Packed brown sugar | 1 Cup (16 tbs) (250 ml) | |
| Water | 1/2 Cup (8 tbs) (125 ml) | |
| Salt | 1/8 Teaspoon | |
| Eggs | 2 Large | |
| Unsalted butter | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) (2% or 3% (250 ml)) | |
| Vanilla extract | 1 Teaspoon | |
| 35% cream | 1 Cup (16 tbs) (250 ml) | |
| Toasted chopped pecans | 1 Cup (16 tbs) (250 ml) |
Directions
GETTING READY
1. In a saucepan combine brown sugar, water and salt. Place pan over medium high heat and bring to a boil, swirling to dissolve the sugar. Boil the syrup for 2 minutes.
2. Meanwhile, in a heatproof bowl, whisk together the eggs and slowly add the syrup, 'tempering' the eggs.
3. In a double boiler over, boiling water, cook the mixture, stirring constantly, until the mixture reaches 170°F and coats the back of a spoon.
4. Remove from the heat and add the unsalted butter and stir until melted.
5. Allow cool and then refrigerate overnight.
MAKING
6. To the cooled caramel add the whole milk and vanilla extract. Mix well to combine.
7. Beat the heavy cream until soft peaks form, then gradually fold it into the caramel mixture.
8. Pour into an ice cream maker and freeze according to the manufacturer's directions.
FINALIZING
9. Transfer ice cream to a container and fold in the chopped pecans. Freeze for an hour or two before serving.
SERVING
10. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 369Calories from Fat 157
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 308 mg12.83%
Total Carbohydrates 50 g16.7%
Dietary Fiber 1 g4%
Sugars 32 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
