Reviewed: Nov. 5, 2009

AWESOME! I followed the directions exactly using light brown sugar; but, I made a couple of changes with the ingredients. I replaced the pecans with almonds and reduced the sugar to 3/4 cup. I didn't have half and half so I used 1 1/4 cups of heavy cream and 1/4 cup of 2% milk. (I also wanted to be sure it was creamy.) This ice cream can go right to the head of the class. It is AWESOME! Thank you SUSAN LONG for sharing.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Oct. 23, 2009

This ice cream was amazing! Like other reviewers, I cut the sugar down to 3/4 cup...it was perfectly sweet that way. I didn't have any half and half in the house either...I combined a cup of whole milk and a cup of heavy cream. I took 1/2 a cup of this and used it in place of the cream that is used later in the recipe. I also added a few extra pecans, because they are so yummy! To make them more like the kind in the store, I stirred some extra salt into the melted butter. Yum! Other than that, I pretty much made it exactly as written, except that I cooled the cream mixture down before pouring it into the ice cream maker, and didn't stir in the pecans until the end, because they get stuck in the churn. All in all, this is an excellent, creamy ice cream that has a wonderful, crunchy, sweet, buttery and nutty flavor...I will be making this again!!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Oct. 5, 2009

This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk (I say if you're gonna eat ice cream then do it right!).

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 19, 2009

Really good! I was given an ice cream machine this summer and have tried so many recipes. This is one of the few keepers!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Aug. 28, 2009

The flavor of this ice cream is excellent! I took the advise of some other users and cut the brown sugar down to 3/4. I was unsure how long to cook the pecans so they came out a little soft. Next time I'll cook them longer and it'll be perfect. A hit with everyone who tried it!

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deadg8

Cooking Level: Intermediate

Home Town: Cloverdale, California, USA

Living In: Wisconsin Rapids, Wisconsin, USA

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Reviewed: Aug. 22, 2009

This ice cream was so good! I made 4 different types of homemade ice cream and this went fast and first. I would NOT change anything about this recipe.

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Sabrina

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Reviewed: Aug. 10, 2009

not very good, sorry! I will stick to toasting my pecans in the oven and glazing them then adding to my vanilla icecream during processing.

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ANGELAANDJAKERS

Cooking Level: Expert

Home Town: Norwalk, Iowa, USA

Living In: Riverside, California, USA

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Reviewed: Jul. 5, 2009

This was incredible!It stays creamy, and doesnt'get all hard like a lot of homemade ice creams. The flavor is incredible. None of us ever liked butter pecan before, but I keep getting requests for it now!! Thanks for the great recipe!

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Jul. 5, 2009

Creamy and delicious. I used the full amount of sugar. I did use all heavy cream, and I used four egg yolks instead of the whole eggs. It was a definite make again recipe. It doesn't taste like store brand butter pecan, and the color is different because of the brown sugar. What a treat. Made it for 4th of July and everyone loved it!

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Jun. 28, 2009

I made this the first time for company and they raved over it !!

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kellykellyintulsa

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Reviewed: Jun. 11, 2009

I reduced the sugar to 3/4 cup. I thought that the cooking process with the eggs should be changed, there were scrambled eggs in it! I strained it though because I know this would happen. Very good ice cream though. Instead of pecans, I chopped up a toffee bar.

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m

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

My family enjoyed it and we agree it's 4.5 stars.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 21, 2009

Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!

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PamA

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Reviewed: Jan. 5, 2009

My family pronounced this ice cream recipe very good. I would definitely make it again but would increase the amounts. This recipe didn't make enough for us. I failed to brown the butter which is probably the reason my results didn't have that traditional butternut flavor, but it was still very good. Thanks for the recipe.

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VirginiaGent

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Aug. 5, 2008

This recipe was delicious! My family loves it! I reduced the brown sugar to 3/4 cup. I used 1 Cup of half & half, and 1 Cup of cream. Otherwise I followed the recipe and it was a hit. My first time making ice-cream and now I want to make it all of the time!

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IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 3, 2008

OMG!! This is the abosolute best butter pecan ice cream I've ever tasted! I'm even eating it before it's had a chance to freeze solid! LOL I took a few tips from other reviewers (a) cut the sugar in half (b) used 1 cup cream & 1 cup half & half (c) added more pecans and (d) added a teaspoon of butter extract along with the vanilla! My husband even complimented me (which hardly ever happens ;-) You won't be sorry if you give this ice cream recipe a try! YUMMO!!!

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REDHEADEDRIOT

Cooking Level: Expert

Home Town: Smyrna, Georgia, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Jul. 31, 2008

I can't praise this recipe enough!! I must say that I have made this ice cream 4 or 5 times during the summer for the last 2 years, and everyone goes CRAZY for it!!!! It is very sweet and creamy and everyone says it is the BEST butter pecan ice cream they have ever tasted.....every time we have an 'ice cream social' people plead for me to make this!!!! Try it, you will LOVE it!!!!!

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smartin

Cooking Level: Expert

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Reviewed: Feb. 29, 2008

VERY VERY GOOD,THE ONLY BUTTER PECAN ICE CREAM I WILL ONLY USE! THANKS SO MUCH FOR YOUR RECIPE,GOD BLESS YOU AND YOUR LOVE ONE'S....TERRY137

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 13, 2007

Very Good Ice Cream. I Took Everybodys Advice And Ony Used 3/4 Of A Cup Of Sugar And subtracted 1/2 A cup Of Half And Half And Replaced It With Heavy Wipping Cream. I Will Definately Make It Again.

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feliciajones

Cooking Level: Beginning

Home Town: Marysvale, Utah, USA

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Reviewed: Aug. 14, 2007

I really liked this recipe. I made it for an ice cream contest, and I got first place in the contest. I also made the Six 3's ice cream and got second place they are both very good ice creams. I would make them both again.

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yrejino

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