Butter Pecan Ice Cream

Butter Pecan Ice Cream

SUSAN LONG

"Creamy homemade ice cream! Excellent summertime treat!"
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Ingredients

2 h 5 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Pour into ice cream maker and freeze according to manufacturers' directions.

Footnotes

  • Editor's Note:
  • The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.

Reviews

Read all reviews 127
  1. 153 Ratings

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Most helpful positive review

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 sauc...

Most helpful critical review

Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Jus...

Most helpful
Most positive
Least positive
Newest

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 sauc...

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 l...

Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Jus...

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 s...

Simply delicious! I thank you for sharing this recipe, it was a hit! However, the first batch was a little too sweet, so the second batch I made used 3/4 cup of brown sugar, and it was perfect, ...

This recipe made me fall in love with butter pecan ice cream. I have not found a commercial version that is as good as this one!! I made this last year for my annual Fourth of July party and eve...

Great recipe. My husband loved it! Only change I made was to decrease the half 'n half to 1/2 cup and increase cream to 1 1/2 cups. Will make again!!!

This recipe was excellent. However, I agree with the other reviews that it was too sweet. I only used 3/4 of the amount of sugar and next time I would even decrease that. I will definitely ma...

FANTASTIC!!! I didn't toast the pecans because I don't find it necessary. I didn't have creams so I only used whole milk. It tasted AMAZING!!!!

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