Best 8 Butter Pecan Ice Cream Paula Deen 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.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

BUTTER PECAN ICE CREAM - PAULA DEEN

Steps:

• Melt the butter in a small saucepan.
• Add the pecans to the butter and cook the pecans over low heat until they are browned, about 3 minute.
• Place on a plate to cool and drain a little.
• In a large bowl or and 8-cup measuring cup, combine the remaining ingredients and whisk until the sugar dissolves.
• Pour the mixture into an ice cream machine and freeze according to manufacturer's instructions.
• Add the pecans during the final 10 min of the freezing.
• Serve immediately or store in the freezer.

BUTTER PECAN ICE CREAM (HOMEMADE)

Steps:

• Saute pecans in margarine, stirring constantly for about 5 minutes,or till roasted.
• Set aside to cool.
• Combine remaining ingredients,mix well.
• Pour into ice cream freezer can.
• Freeze about 10 minutes.
• Add pecans.
• Freeze until firm.
• Let ripen at least 1 hour.
• This keeps well when going to picnics or dinner.
• Makes 1 to 1 1/2 gallons.

BUTTER PECAN ICE CREAM

Steps:

• Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool. , For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

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.

BUTTER PECAN ICE CREAM

Steps:

• Add the pecans, sugar, and butter to an 8-inch skillet.
• Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
• Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
• Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
• In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
• Add in the whipping cream; stir to combine.
• In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
• Stir in pecans.
• Ripen for 4 to 24 hours.