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Butter Pecan Ice Cream Recipe
|Pecans||1 1⁄2 Cup (24 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
|Egg yolks||8 , lightly beaten|
|Milk||3 Cup (48 tbs), divided|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs)|
Calories 1935 Calories from Fat 1298
% Daily Value*
Total Fat 148 g228%
Saturated Fat 66.7 g333.3%
Trans Fat 0 g
Cholesterol 817.7 mg
Sodium 185.9 mg7.7%
Total Carbohydrates 129 g43.1%
Dietary Fiber 6.2 g25%
Sugars 120.6 g
Protein 20 g40%
Vitamin A 35.6% Vitamin C 1.2%
Calcium 53.3% Iron 19.6%
*Based on a 2000 Calorie diet
Drain pecans on paper towels.
Combine egg yolks, 1 cup milk, and brown sugar in top of a double boiler.
Place over simmering water, and beat at high speed of an electric mixer 5 minutes.
Beat in 1/4 cup butter, 1/2 tablespoon at a time.
Continue beating an additional 5 to 7 minutes or until mixture thickens.
Pour mixture into a deep bowl, place bowl in a larger container of ice water, and beat mixture until cool (about 5 minutes).
Add whipping cream, and beat an additional 5 minutes.
Stir in remaining 2 cups milk and pecans.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Allow ice cream to ripen at least 1 hour.