Butter Pecan Ice Cream
This delightful recipe combines the rich flavors of homemade pecan praline ice cream. Creamy and decadent, this frozen treat is a perfect balance of sweet, nutty, and creamy elements. Enjoy a scoop on a hot day or serve it alongside your favorite dessert for a special treat.
— Constant Cookbook
Ingredients
- 1 cup packed light brown sugar
- ½ cup water
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup chopped toasted pecans
Instructions
- 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.
- 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup.
- 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold.
- 4. Add the whole milk and vanilla extract and mix well to combine.
- 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture.
- 6. Pour into an ice cream maker and freeze according to the manufacturer's directions. Fold in the chopped pecans before transferring ice cram to a container.
Cook Time
20M
Prep Time
PT45M
Yield
1 quart
Nutrition
- Calories: 2828 kcal
- Carbohydrate Content: 249 g
- Protein Content: 33 g
- Fat Content: 198 g
- Saturated Fat Content: 82 g
- Cholesterol Content: 738 mg
- Sodium Content: 682 mg
- Fiber Content: 9 g
- Sugar Content: 230 g
- Serving Size: 1 serving
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