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Home Made Ice Cream
Butter Pecan Ice Cream |
Important Note: You should start at least 4-5 hours before you plan to serve it. It takes me 45 minutes just to mix and cook the ingredients you then need to cool the ingredients 2-4 hours, some say overnight before churning. Churning takes another 20-30 minutes. | |
Ingredients Ice Cream 2 c. whole milk 1½ c. brown sugar 4 egg yolks Pinch of salt 2 tbsp. unsalted butter 2 c. half-and-half 2 c. whipping cream 2 tsp. vanilla extract Candied Butter Pecans 1 c. pecans ⅓ c. sugar 2 tbsp. unsalted butter |
Directions 1. Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. 2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve. 3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans. |
See instructions for old fashion ice cream maker. Return to Recipes
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