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Friday, August 12, 2011

Butter Pecan Ice Cream

My wonderful husband Tim celebrated his birthday a couple of weeks ago. When I saw this recipe on One Perfect Bite, I immediately bookmarked it to make for his birthday. Butter Pecan is Tim's favorite ice cream! Never having made Butter Pecan Ice Cream before, I was looking forward to making this recipe. The fact that I don't really care for Butter Pecan didn't hurt either. I knew I wouldn't be spooning out taste scoops straight from the freezer like I did with the Cake Batter Ice Cream a few weeks ago.

I substituted skim milk for the whipping cream and the recipe turned out great. I've found you make ice cream base with any combination of milk, half and half or cream. Even though butter pecan isn't my favorite flavor, I did try try a bite or two. This is a rich, delicious ice cream. If you like Butter Pecan, give this recipe a try!


As a side note, the beautiful blue dish and spoon were part of a set I won over at A Musing Potpourri. Thanks La for the fun prize!

Butter Pecan Ice Cream
Recipe Courtesy of One Perfect Bite

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Directions:

1) Melt butter in a small skillet set over medium heat. Add pecans and toast until lightly brown, about 6 to 8 minutes. Cool.
2) Heat half-and-half in a large heavy saucepan set over medium heat until it reaches a temperature of 175 degrees F. Add brown sugar and stir until dissolved.
3) Whisk a small amount of hot cream mixture into eggs. Add egg mixture to pan, stirring constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats a metal spoon. Remove from 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.
4) Fill cylinder of ice cream freezer two-thirds full. Freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.

I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday, Sweet Tooth Friday.

5 comments:

  1. Looks great, I haven't had butter pecan ice cream in ages! I agree with you, I use whatever dairy I have on hand, usually 2% milk and Half and Half. Happy Weekend:@)

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  2. Looks wonderful. Norm loves Butter Pecan Ice Cream.

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  3. Happy belated birthday to your husband. Looks like his ice cream was delicious!

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  4. One of my very favorites! TY for the recipe.

    Would you be so kind to leave a comment on my BLOG ONLY, for the Miracle Makeover fund drive. Charlie, 8 yr. old, & his story are fabulous. Every comment brings us a $1 for the next person that will be sponsored.

    Have a beautiful weekend.
    Hugs,
    TTFN ~
    Marydon

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  5. Butter Pecan is one of my favorite ice creams and you recipe looks so delicious! Hope you are having a great week end and thanks for sharing with Full Plate Thursday.
    See you soon!
    Miz Helen

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Thanks for commenting on my blog!