Tuesday, December 27, 2011

Butter Pecan Ice Cream

Butter Pecan ice cream

After trying numerous recipes for Butter Pecan ice cream, I combined a few to make my perfect Butter Pecan!


4 tablespoons Butter
3/4 cup Brown Sugar
1 cup Half and Half
1-1/2 cups Heavy/Whipping Cream
1 Egg
Pinch Salt
1/2 cup Pecans


In medium saucepan, combine butter, egg, half and half, and brown sugar. Mix well with hand mixer on low and cook on light to medium heat until sugar is dissolved and butter is melted. Typically the temp will be about 165 degrees. Do not let the egg "scramble." Remove from heat.

Add the cream and pinch of salt to the saucepan. Mix with hand mixer.

Put mixture in ice cream attachment or maker. Follow manufacturer instructions. If using Kitchenaid mixer attachment, this will be about 20 minutes. Add pecans and mix for 3-5 more minutes making sure that you don't harm the attachment (I.e. let it go too long as indicated by clunking noises and stoppages).

Put in freezer for at least four hours if you want harder ice cream.


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