Best 9 Award Winning Butter Pecan Ice Cream Recipes

BUTTER PECAN ICE CREAM

Steps:

• In a medium size mixing bowl...
• Add Pecans
• Add Butter
• Add Sugar
• Add Salt
• Mix ingredients well.
• Spread pecans on a parchment lined baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove from oven, let cool completely.
• Separate the egg yolks from the whites.
• In a large mixing bowl... Add egg yolks.
• Whisk yolks well, until creamy.
• Add the packed cup of brown sugar.
• Add granulated sugar.
• Add corn starch.
• Whisk ingredients together well.
• Add pancake syrup, whisk again until mixed well.
• Place a medium sized sauce pot over medium heat on your stove top.
• Add the whole milk.
• Bring milk up to 170°, and let cook for one minute at this temperature.
• Temper the egg mixture by adding just a small amount of hot milk to the mixing bowl.
• Stir constantly, continuing to add milk, until all the milk has been mixed in.
• Return the mixture to the sauce pot and place back over Medium heat.
• Cook the mixture, stirring constantly, until it reaches 170° again and thickens.
• Test by coating a wooden spoon with mixture.
• It should stay separated when you pull your finger through the mixture on the back of spoon.
• Remove sauce pot from heat and place in sink.
• Continue to stir as you let cold water rise up around the outside of the pan just over half way.
• Let the mixture cool completely.
• Place in another container with a lid, cover and refrigerate overnight.
• When ready to freeze...
• Add the pecan pieces to the custard.
• Add whipping cream.
• Add Vanilla extract.
• Place mixture in can of freezer and freeze according to directions for your ice cream maker.
• Enjoy!

BUTTER PECAN ICE CREAM

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.

BUTTER PECAN ICE CREAM

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.

CONTEST-WINNING BUTTER PECAN ICE CREAM

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.

AWARD WINNING BUTTER PECAN ICE CREAM

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.

BUTTER PECAN ICE CREAM

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.

BUTTER PECAN ICE CREAM

Steps:

• Melt butter in a heavy skillet over a low heat. Add the pecans and salt and sauté, stirring constantly, until pecans start to turn brown.
• Drain the butter into a small bowl and 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 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 instructions.
• After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until the ice cream is ready.
• Makes generous 1 quart.
• Sweet Cream Bases----:.
• •Favorite Sweet Cream Base: Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy.
• 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 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.
• •Simple Sweet Cream Base: This simple recipe is made with a minimum of ingredients and requires no cooking.
• It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
• 2 cups heavy or whipping cream 3/4 cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
• •Condensed Milk Sweet Cream Base: This recipe makes a less creamy, less rich ice cream.
• Ben likes the slightly "cooked" flavor of the sweetened condensed milk.
• 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

PATRICK O'CONNELL'S BUTTER PECAN ICE CREAM

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.

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

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.