Everyday Meals

Butter Pecan Ice Cream


  • ⅓ cup chopped pecans
  • 1 tablespoon butter
  • 1 cup brown sugar
  • 2eggs, beaten
  • 1 ½ cups half-and-half cream
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.


  • Step 2

    Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor’s Note). Remove from heat and stir in cream, vanilla, and pecans.

  • Step 3

    Pour into ice cream maker and freeze according to manufacturers’ directions.

  • Editor's Note:

    The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.

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