Butter Pecan Ice Cream Recipe: Homemade & Delicious

Ingredients

• 1 tablespoon butter
• 0.33 cup chopped pecans
• 2 eggs, beaten
• 1.5 cups half-and-half cream
• 1 cup brown sugar
• 0.5 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Get all your ingredients ready.
2. Melt butter in a skillet over medium heat. Add pecans and cook, stirring frequently, until golden brown and aromatic, about 3 to 5 minutes. Set aside to cool.
3. In a large bowl, whisk the eggs thoroughly; then set aside.
4. In a saucepan, combine half-and-half and brown sugar, stirring until dissolved. Heat over medium-high heat until it comes to a boil, then remove from heat. Gradually pour the hot mixture into the whisked eggs, whisking constantly to prevent curdling. Return the custard mixture to the saucepan. Cook over low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. To test, dip a spoon in the custard and run your finger across the back; if the line remains clear, it's ready. Remove from heat and stir in heavy cream, toasted pecans, and vanilla extract. Allow the mixture to cool slightly before chilling.
5. Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 30 minutes. Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for a firmer texture.
6. Serve your homemade butter pecan ice cream and enjoy the deliciousness!

Nutrition

• Calories: 128 kcal
• Fat Content: 8 g
• Fiber Content: 0 g
• Sugar Content: 12 g
• Sodium Content: 34 mg
• Protein Content: 2 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g