Best 6 Award Winning Butter Pecan Ice Cream Recipes

BUTTER PECAN ICE CREAM

Steps:

• 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.
• 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.
• Pour into ice cream maker and freeze according to manufacturers' directions.

BUTTER PECAN ICE CREAM

Steps:

• In a medium size mixing bowl...
• Add Pecans
• Add Butter
• Add Sugar
• Add Salt
• Mix ingredients well.
• Spread pecans on a parchment lined baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove from oven, let cool completely.
• Separate the egg yolks from the whites.
• In a large mixing bowl... Add egg yolks.
• Whisk yolks well, until creamy.
• Add the packed cup of brown sugar.
• Add granulated sugar.
• Add corn starch.
• Whisk ingredients together well.
• Add pancake syrup, whisk again until mixed well.
• Place a medium sized sauce pot over medium heat on your stove top.
• Add the whole milk.
• Bring milk up to 170°, and let cook for one minute at this temperature.
• Temper the egg mixture by adding just a small amount of hot milk to the mixing bowl.
• Stir constantly, continuing to add milk, until all the milk has been mixed in.
• Return the mixture to the sauce pot and place back over Medium heat.
• Cook the mixture, stirring constantly, until it reaches 170° again and thickens.
• Test by coating a wooden spoon with mixture.
• It should stay separated when you pull your finger through the mixture on the back of spoon.
• Remove sauce pot from heat and place in sink.
• Continue to stir as you let cold water rise up around the outside of the pan just over half way.
• Let the mixture cool completely.
• Place in another container with a lid, cover and refrigerate overnight.
• When ready to freeze...
• Add the pecan pieces to the custard.
• Add whipping cream.
• Add Vanilla extract.
• Place mixture in can of freezer and freeze according to directions for your ice cream maker.
• Enjoy!

AWARD WINNING BUTTER PECAN ICE CREAM

Steps:

• Chill a metal bowl for 30 minute While the bowl is chilling toast your pecans in a skillet on top of the stove for a few minute until you began to really smell them. Turn off the heat.
• In your metal bowl beat eggs and add remaining ingredients to ice cream can. Add enough milk to fill can and put in ice cream freezer and follow manufactures directions.

BUTTERED PECAN ICE CREAM TOPPING

Steps:

• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

SUNNY'S BUTTER PECAN ICE CREAM

Steps:

• In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.
• Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Use a spatula to release the pecans from the cooled sheet. Add the cooled pecans to the bowl and stir. Make the ice cream one of the following ways:
• 1. Get fancy and put it in your home ice cream maker and prepare according to the manufacturer's instructions. Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.
• 2. Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container. Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible. Place this bag in the plastic storage container and cover with the lid. Shake vigorously for 10 to 15 minutes. Add more ice and salt if needed halfway through the spin cycle. Depends on your shakin'! Once the shaking is done and you've checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water. Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.

BUTTER PECAN ICE CREAM

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
• Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
• Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
• Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
• Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.