Homemade Butter Pecan Ice Cream

Despite the fact that it’s getting chilly outside, I’ve got this ice cream I made a couple of weeks ago on the brain. The custard style ice cream was delish! We have been ice cream making fiends this summer, and this recipe I think was my favorite-the creaminess was unreal! Butter Pecan Ice CreamButter Pecan Ice Cream-it is well.Butter Pecan Ice Cream-it is well.

Alright, I’m off to study and prepare for the Lumineers concert tonight-eek!


Recipe for Homemade Butter Pecan Ice Cream

recipe adapted from here

What you need:

  • 1/3 cup chopped pecans
  • 1 tablespoon butter
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1.5 cups half and half
  • 1.5 cups whipping cream
  • 1 teaspoon vanilla

What to do:

  1. In a small skillet, brown pecans until slightly browned, stirring constantly for about 3-5 minutes. Set aside.
  2. Combine brown sugar, half and half, and whipping cream and mix well. Bring to a boil over medium-high heat; remove from heat. Pour hot mixture into eggs, whisking constantly. Return custard mixture to saucepan and cook, stirring occasionally until mixture coats back of spoon-around 3-5 minutes.* Remove from heat and stir in vanilla and pecans.
  3. Pour into your ice cream maker and follow manufacturer’s instruction. For my handy-dandy CuisinArt, I left the ice cream in the freezer for about 30 minutes. I then transferred it to a bowl and placed it in my freezer for about 2 hours before serving.

*Custard-style ice cream is done when you can draw your finger down a coated spoon and can see a clear line.

2 thoughts on “Homemade Butter Pecan Ice Cream

  1. Pingback: River Cottage Brown Bread Ice Cream | JJASON What's in Season

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