Recipes for "butter pecan ice cream"

Gather all ingredients.

Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.

Whisk eggs in a large bowl; set aside.

Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla; allow mixture to cool slightly.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.

Serve and enjoy!

Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.

Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.

Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff  peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.

Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.

In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

In a medium, heavy-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.

Add the brown sugar and salt. Stir until the sugar completely melts.

Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.

Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.

Add vanilla and stir until cool over the ice bath.

Chill the mixture thoroughly in the refrigerator.

While the oven is preheating, melt 1 tablespoon of butter. Toss with pecans and a pinch of salt.

Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool.

Once cool, roughly chop the pecans and set aside.

Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.

Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Did you love the recipe? Give us some stars and leave a comment below!