Butter Pecan Ice Cream IV

Making homemade ice cream has long been a family favorite pastime, and this butter pecan recipe is a first choice in fall.


2 quarts (16 servings)


2 eggs, lightly beaten
1/2 cup packed light brown sugar
1 cup granulated (white) sugar
2 cups half-and-half cream
1/4 teaspoon salt
2 cups milk, scalded and cooled
1 1/2 teaspoons vanilla extract
2 tablespoons butter
1 cup finely chopped pecans


In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool.

Add milk and vanilla. Refrigerate for several hours.

In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool.

Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer.

Estimated Time

Preparation Time: 20 minutes
Cool Time: 2 hours
Processing Time: 20 minutes/batch
Freeze Time: 4 hours

Nutritional Information

Amount per serving (1/2 cup): Calories 207, Fat 11 g (Saturated Fat 4 g), Cholesterol 50 mg, Sodium 92 mg, Carbohydrate 23 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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