• 16servings
  • 40minutes
  • 207calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups whole milk

  2. 2 cups half-and-half cream

  3. 1 cup sugar

  4. 1/2 cup packed light brown sugar

  5. 1/4 teaspoon salt

  6. 2 eggs, lightly beaten

  7. 1-1/2 teaspoons vanilla extract

  8. 1 cup finely chopped pecans

  9. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Butter Pecan Ice Cream Recipe photo by Taste of Home 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.

  2. 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.

  3. In a small skillet, saute pecans in butter, stirring constantly. Cool.

  4. 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. Yield: 2 quarts.


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