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Butter Pecan Ice Cream

 

What do you get when you combine, real butter, pure vanilla, heavy whipping cream, sugar, half & half and buttered roasted pecans?  I’m sure you’ve guessed it…Real good ole’ fashion Butter Pecan Ice Cream.  If it doesn’t contain both butter and pecans, then it’s not real Butter Pecan Ice Cream, and if it doesn’t contain real cream, then it’s not ice cream in my book.

I like many flavors of ice cream but Butter Pecan is my all time favorite.  I knew before walking into my kitchen, how I was going to create this recipe.  I knew it was going to start with some buttered pecans that I would roast in the oven.  I figured I would make two experimental batches.  When making the first batch, I decided to sprinkle kosher salt on the pecans before roasting them.  On the second batch, I added a pinch of kosher salt to the ice cream instead.  In the end, I chose the second batch, because I felt the salt was more evenly distributed in the ice cream, and with the first batch, I wasn’t sure how much salt actually stayed on the cookie sheet vs. in the ice cream.  

Next, I melted some butter.  I added some heavy whipping cream, pure vanilla and brown sugar.  I heated it just to melt the sugar and blend everything together, then I cooled it.  I added the mixture to a some half and half and poured it into my ice cream maker.  Let me tell ya, twenty minutes later I was in Ice Cream Heaven…

This recipe for Butter Pecan Ice Cream turned out to be delicious.  I wouldn’t change a thing.  I could’ve eaten the entire batch by myself.  If you love Butter Pecan Ice Cream, you have to make this recipe, and if you don’t love Butter Pecan Ice Cream, this recipe just might change your mind…

Here’s how I made it…

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The first thing I did was spread a whole bunch of pecans on a cookie sheet.  That’s right, this is some pecan loaded ice cream…

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The next thing I did was brush the pecans with melted butter.  As I mentioned, I made two batches.  The first batch I sprinkled with Kosher salt.  The second batch I didn’t…

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I toasted them in the oven for about 6 minutes until I could really smell the aroma of them when I opened the oven door. Note:  If you roast nuts in your oven, DON’T , I repeat…DON’T walk away from the oven or you will end up burning them….and you don’t want to do that, because pecans aren’t cheap to buy.

Note:  When toasting nuts, they should always be toasted in the oven vs. in a pan on the stove.  When the stove top method is used, the nuts are not evenly toasted and the only part of the nut that gets toasted is the part touching the pan. The oven method ensures that all of the nuts get toasted equally.

After the pecans became toasted, I removed them from the oven and let them cool while making the ice cream mixture…  

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The first thing I did was melt some real butter in a medium saucepan over medium heat…

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Then I added some heavy whipping cream, white and brown sugar, pure vanilla extract and a tiny bit of salt, (on batch 2)…

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I stirred everything together and brought it just to a boil and removed it from the heat.  I set the pan in my freezer to cool for about 10 minutes…

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Then I poured the mixture into a large measuring bowl with a pour spout and mixed in some half and half…

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And the toasted pecans…

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Next I poured the mixture into my ice cream maker…

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And placed the cap on my ice cream maker and churned the mixture for about 20 minutes…
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Stopping to check the thickness of the ice cream after 15 minutes, and of course I had to taste test it…OMG…delicious…

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I turned off the ice cream maker after 20 minutes.  The ice cream was a perfect soft serve consistency.  Now at this point you can eat it soft serve, which is how my family loves it….or you can freeze it for a couple of hours for a firmer ice cream. Trust me on this one, yours won’t make it to the freezer either.  This ice cream is so ice-cold and delicious, that you won’t want to stop eating it…

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Go pick up a Cuisinart Ice Cream Maker and start making ice cream today.  You will not regret it, and by the way, there’s a wonderful little recipe booklet that comes enclosed with the Cuisinart Ice Cream Maker, with lots of recipes, for ice cream, sorbet, gelato and yogurt.

Enjoy!

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Butter Pecan Ice Cream


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45

Description

Nutty, buttery, rich and creamy describes this delicious Butter Pecan Ice Cream


Ingredients

  • 2 cups pecan halves
  • 1 stick real unsalted butter, divided
  • 1 teaspoon pure vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1/4 teaaspoon kosher salt
  • 1 cup heavy whipping cream
  • 4 1/2 cups half and half

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread pecans out on a cookie sheet in a single layer. Melt 1/2 stick of the butter and brush it over the pecans. Place the cookie sheet in the oven and toast pecans for 5-10 minutes until you can smell the aroma of the pecans when you open the oven door. Ovens vary. Mine took 6 minutes. Stay close by your oven. It doesn’t take long to burn the pecans. Let the pecans cool while you prepare the other ingredients.
  3. Melt the second 1/2 stick of butter in a medium saucepan over medium heat. Add the sugars, salt,whipping cream and vanilla. Bring just to a boil, while mixing to dissolve sugars. Remove from heat and let cool completely before pouring into the ice cream maker.
  4. Pour the cooled mixture into a large bowl or pitcher with a pouring spout. Add the half and half and lightly whisk the mixture together. Add the toasted pecans.
  5. Pour the mixture into an electric ice cream maker and place the cap on the ice cream maker. Churn for about 20 minutes until the ice cream becomes soft and creamy, (soft serve).
  6. Serve ice cream immediately as soft serve, or place in a freezer for a couple of hours for firmer ice cream.

Notes

  • This recipe was developed for a 2 quart ice cream maker such as Cuisinart. If you are using an ice cream maker that uses rock salt, typically a 1 gallon ice cream maker, this recipe can be doubled.
  • This recipe makes a batch of ice cream, slightly less than two quarts. Make sure you fill the freezer bowl no more than one inch from the top, or the ice cream will overflow as it churns and thickens.

Nutrition

  • Serving Size: 6

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