Homemade Butter Pecan Ice Cream Recipes

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

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.

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.

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.

Steps:

• Add the pecans, sugar, and butter to an 8-inch skillet.
• Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
• Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
• Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
• In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
• Add in the whipping cream; stir to combine.
• In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
• Stir in pecans.
• Ripen for 4 to 24 hours.

Steps:

• Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
• Stir until the mixture starts to bubble around the edges.
• Remove the saucepan from the heat and allow to cool.
• When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
• Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.

Steps:

• Saute pecans in margarine, stirring constantly for about 5 minutes,or till roasted.
• Set aside to cool.
• Combine remaining ingredients,mix well.
• Pour into ice cream freezer can.
• Freeze about 10 minutes.
• Add pecans.
• Freeze until firm.
• Let ripen at least 1 hour.
• This keeps well when going to picnics or dinner.
• Makes 1 to 1 1/2 gallons.