CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
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
PRALINE ICE CREAM
If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. 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 and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of 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., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.
PECAN CRUNCH ICE CREAM
So delicious and easy everyone will think you made homemade icecream!...i wont tell!:)This is another recipe received from my recipe party...fav in my family! Always requested at BBQ's or birthdays!
Provided by amy schmill
Categories Other Desserts
Time 35m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 375* Mix together: flour, oats, brown sugar,butter and pecans. Spread into a 9*13 cassarole dish and TOast in oven for 15 mins...turning every 5 mins
- 2. remove from oven and let cool completely
- 3. once cooled break up mixture into small pieces and remove 1/2 the mixture and set aside. spread the remaining evenly in dish. Top with ice cream Then drizzle butterscotch ontop of icecream then sprinkle remaining (baked) mixture unto icecream.
- 4. Freeze for a few hours then serve!
PECAN-CARAMEL CRUNCH ICE CREAM
I found this recipe in Southern Living magazine. It was a 2002 cook-off winner and it is definitely a winner at our house.
Provided by SharleneW
Categories Frozen Desserts
Time 1h15m
Yield 4 quarts
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
- Bake for 15 minutes.
- Cool completely on a wire rack.
- Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat.
- Simmer, stirring often for 1 minute (do not boil).
- Beat egg yolks until thick and lemon-colored.
- Gradually stir 1 cup hot brown sugar mixture into yolks.
- Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken.
- Remove pan from heat; stir in cream, condensed milk, and vanilla.
- Let cool to room temperature.
- Pour mixture into freezer container of a 6-quart hand-turned or electric freezer and freeze accordint to manufacturer-s instructions for 5 to 7 minutes or until partially frozen.
- Layer top of ice cream evenly with oat mixture and caramel topping.
- Freeze again for 10 to 15 minutes longer until mixture is frozen.
- Eat now if you like, or if you like it firmer, put mixture in freezer-safe container and freeze 8 hours or overnight.
Nutrition Facts : Calories 2639.3, Fat 146.2, SaturatedFat 79.1, Cholesterol 630.8, Sodium 1320.4, Carbohydrate 312.8, Fiber 5.6, Sugar 175.5, Protein 34.9
BUTTER PECAN ICE CREAM TORTE
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.
Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
More about "pecan crunch ice cream recipes"
BUTTER PECAN ICE CREAM RECIPE - FOOD52
From food52.com
Reviews 15Servings 1Cuisine AmericanCategory Dessert
GRILLED PEACHES WITH DAIRY FREE PECAN CRUNCH ICE …
From theeffortlesschic.com
PECAN-CARAMEL CRUNCH ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
MOCHA CARAMEL PECAN CRUNCH ICE CREAM - JAMIE GELLER
From jamiegeller.com
BUTTER PECAN CRUNCH - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BUTTER PECAN ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY BUTTER PECAN ICE CREAM RECIPE | ONE DISH KITCHEN
From onedishkitchen.com
PECAN PRALINES AND ICE CREAM - GRITS AND PINECONES
From gritsandpinecones.com
BUTTER PECAN ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (2)Calories 478 per servingCategory Ice Cream
CARAMEL-PECAN ICE CREAM PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen FromSteps 3Difficulty Easy
BUTTER PECAN CRUNCH - THE BEST BLOG RECIPES
From thebestblogrecipes.com
MAPLE BACON PECAN CRUNCH ICE CREAM - HALF THE SUGAR
From halfthesugarbaker.com
MOCHA ICE CREAM RECIPE - DAIRY-FREE, VEGAN, PALEO » LEELALICIOUS
From leelalicious.com
19 NINJA CREAMI RECIPES - RECIPES FROM A PANTRY
From recipesfromapantry.com
EASY NO-CHURN PEACH AND PECAN ICE CREAM RECIPE
From kudoskitchenbyrenee.com
BUTTER PECAN ICE CREAM CRUNCH | ALLRECIPES
From allrecipes.com
BUTTER PECAN CRUNCH IN 2023 | BUTTER PECAN, DESSERT RECIPES EASY ...
From pinterest.com
BEST STRAWBERRY CRUNCH POKE CAKE RECIPE - HOW TO MAKE ... - DELISH
From delish.com
You'll also love