BUTTER PECAN ICE CREAM
Creamy homemade ice cream! Excellent summertime treat!
Provided by SUSAN LONG
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Pour into ice cream maker and freeze according to manufacturers' directions.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g
BUTTER PECAN ICE CREAM
I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive-and it "ripens" by the time that it's served!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2 quarts.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool. , For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 80mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
AWARD WINNING BUTTER PECAN ICE CREAM
This recipe has won all the awards in the county for best homemade ice cream. So rich and creamy. Also, very easy.
Provided by Shamrockluver
Categories Frozen Desserts
Time 35m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Chill a metal bowl for 30 minute While the bowl is chilling toast your pecans in a skillet on top of the stove for a few minute until you began to really smell them. Turn off the heat.
- In your metal bowl beat eggs and add remaining ingredients to ice cream can. Add enough milk to fill can and put in ice cream freezer and follow manufactures directions.
Nutrition Facts : Calories 3706.3, Fat 147.7, SaturatedFat 40.9, Cholesterol 1423.2, Sodium 2159.6, Carbohydrate 531.8, Fiber 10.5, Sugar 520.8, Protein 83.6
PATRICK O'CONNELL'S BUTTER PECAN ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine one cup of the cream with the milk in a saucepan and bring to the boil. Pour the mixture into another container and chill thoroughly. A film will form on top when the mixture is chilled. Remove this film.
- Heat the butter in a heavy skillet and add the pecans. Cook, shaking the skillet and stirring, until the pecans begin to brown. Strain but reserve both the butter and pecans.
- Put the yolks in a mixing bowl and add one-half cup of the sugar. Beat thoroughly.
- Bring the remaining one and one-half cups of cream and one-half cup of sugar to the boil in a heavy saucepan. Slowly pour half of this mixture into the egg mixture, beating constantly. Return this mixture to the saucepan with the remaining cream and sugar mixture and heat gently without boiling or the eggs might curdle. Stir in the reserved butter in which the pecans were cooked and add the vanilla. Pour and scrape the mixture into a mixing bowl and add the chilled cream mixture. Add the pecans and pour and scrape the mixture into the container of a hand-cranked or electric ice cream freezer. Freeze according to manufacturer's instructions. Serve with caramel sauce.
BEN & JERRY'S BUTTER PECAN ICE CREAM
Another one of Ben and Jerry's released recipes for making at home. Enjoy! Cooking time is however long it takes your ice cream freezer.
Provided by Annacia
Categories Frozen Desserts
Time 15m
Yield 1 qt
Number Of Ingredients 7
Steps:
- Melt the butter in a heavy skillet over low heat.
- Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown.
- Drain the butter into a small bowl.
- Transfer the pecans to another bowl and let cool.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk, and whisk to blend.
- Add the melted butter and blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
- After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.
Nutrition Facts : Calories 4023.8, Fat 358.3, SaturatedFat 182.7, Cholesterol 1353.3, Sodium 2256.9, Carbohydrate 189.2, Fiber 9.5, Sugar 155.2, Protein 40.4
BUTTER PECAN ICE CREAM
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Quick & Easy Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
- Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
- Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
- Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.
ULTIMATE BUTTER PECAN ICE CREAM
I created this semi-low calorie ice cream by combining my two favorites.... Vanilla and Butter pecan. NOTE: Recipe requires an Ice cream maker.
Provided by 2Bleu
Categories Frozen Desserts
Time 30m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream, milk, Splenda, sugar, and vanilla into a large measuring cup. Stir 1-2 minutes until sugar is dissolved.
- Turn on ice cream machine and slowly pour in milk mixture. churn for 20-25 minutes.
- While ice cream is churning, prepare the pecans. In a small skillet, melt butter over medium heat. Add pecans and salt. Mix well and saute for 1-2 minutes until pecans have absorbed the butter and are nicely roasted. Turn off heat and allow to cool.
- After the 20-25 minutes, when ice cream is almost done, add the pecan mixture and let churn for an additional 5 minutes.
- Scoop out ice cream into a plastic container, cover and freeze for at least 2 hours. I love it served in a sugar cone.
BUTTER PECAN ICE CREAM - PAULA DEEN
A Paula Deen recipe. I watched her make this one day on her show and had to make it. A very easy, very good homemade ice cream.
Provided by SkinnyMinnie
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan.
- Add the pecans to the butter and cook the pecans over low heat until they are browned, about 3 minute.
- Place on a plate to cool and drain a little.
- In a large bowl or and 8-cup measuring cup, combine the remaining ingredients and whisk until the sugar dissolves.
- Pour the mixture into an ice cream machine and freeze according to manufacturer's instructions.
- Add the pecans during the final 10 min of the freezing.
- Serve immediately or store in the freezer.
Nutrition Facts : Calories 2529.8, Fat 116.1, SaturatedFat 42.8, Cholesterol 210.6, Sodium 2294.2, Carbohydrate 329.2, Fiber 7, Sugar 290.3, Protein 55.5
HOMEMADE BUTTER PECAN ICE CREAM
Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a small skillet, saute pecans in butter, stirring constantly. Cool. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 92mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN PECAN SUNDAES
My family enjoys anything with pumpkin so I knew this recipe would be well-received. Butter pecan ice cream is a perfect partner for the spiced pumpkin sauce.-Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 1 teaspoon vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form., Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans.
Nutrition Facts : Calories 444 calories, Fat 32g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 140mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
AWARD-WINNING VANILLA ICE CREAM
Betty Ann Richmond of Oklahoma City's award-winning custard base vanilla ice cream. (Cook time is chill time.)
Provided by MSnow
Categories Frozen Desserts
Time P1DT25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a 2- or 3-quart saucepan, beat eggs until foamy.
- Add sugar, salt and 2 cups milk (in 1/2 cup of this milk mix in 1 tablespoon flour).
- Cook mixture on medium heat, stirring constantly for approximately 10-12 minutes. Remove from heat and cool.
- Add whipping cream, vanilla and rest of milk to the fill line on a 1-gallon freezer can. Stir well. Freeze.
Nutrition Facts : Calories 562.1, Fat 24.6, SaturatedFat 14.5, Cholesterol 188, Sodium 171.3, Carbohydrate 78.2, Sugar 70.6, Protein 8.2
More about "contest winning butter pecan ice cream recipes"
BUTTER PECAN ICE CREAM : TASTE OF SOUTHERN
From tasteofsouthern.com
BUTTER PECAN ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTER PECAN ICE CREAM RECIPE - FOOD52
From food52.com
HOMEMADE BUTTERED PECAN ICE CREAM RECIPE
From scatteredthoughtsofacraftymom.com
BEST EASTER RECIPES | BUTTER PECAN ICE CREAM | PAULA DEEN
From pauladeen.com
5/5 (10)Total Time 45 mins
CONTEST-WINNING BUTTER PECAN ICE CREAM RECIPE: HOW TO …
From preprod.tasteofhome.com
Servings 1Total Time 1 hr 5 minsCategory DessertsCalories 269 per serving
TOP 47 HOMEMADE BUTTER PECAN ICE CREAM RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
HOMEMADE BUTTERED PECAN ICE CREAM RECIPE RECIPES
From calabrese.qualitypoolsboulder.com
CONTEST WINNING BUTTER PECAN ICE CREAM RECIPE RECIPES
From bahaga.churchrez.org
HOMEMADE BUTTERED PECAN ICE CREAM RECIPE RECIPES
From mlarakewong.jodymaroni.com
CONTEST WINNING BUTTER PECAN ICE CREAM RECIPE RECIPES
From nyamaneilang.coolfire25.com
BUTTER-PECAN ICE CREAM | WILLIAMS SONOMA
From williams-sonoma.com
CONTEST WINNING BUTTER PECAN ICE CREAM RECIPE RECIPES
From alhikmahfm.dixiesewing.com
You'll also love