Butter Pecan Ice Cream

southern.chef's picture

May. 28, 2009


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

Servings: 3

Nutrition Facts

Serving size

Calories 1935Calories from Fat 1298

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 66 g330%

Trans Fat 0 g


Sodium 185 mg7.71%

Total Carbohydrates 129 g43%

Dietary Fiber 6 g24%

Sugars 120 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet