BUTTER ICE CREAM RECIPES

BUTTER PECAN ICE CREAM RECIPE | ALLRECIPES

Butter Pecan Ice Cream Recipe | Allrecipes image

Creamy homemade ice cream! Excellent summertime treat!

Provided by SUSAN LONG

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Total Time 2 hours 5 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 quart

Number Of Ingredients 7

Ingredients

? cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1?½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 139.2 calories, CarbohydrateContent 15.1 g, CholesterolContent 43.7 mg, FatContent 8.3 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 4.1 g, SodiumContent 29.9 mg, SugarContent 13.6 g

BUTTER BRICKLE ICE CREAM RECIPE - FOOD.COM

Butter Brickle Ice Cream Recipe - Food.com image

Make and share this Butter Brickle Ice Cream recipe from Food.com.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 1 1/2 quarts, 10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups half-and-half
1 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons butter flavor extract
1 teaspoon vanilla extract
2 cups whipping cream
3/4 cup toffee pieces

Steps:

In a medium sacepan, combine half & half, brown sugar, and butter.
Stir constantly over low heat.
When mixture becomes bubbly around the edges of the pan, remove from heat.
Chill this mixture along with the bowl of your ice cream freezer.
Before freezing, add whipping cream and both extracts, mix well.
Freeze according to your ice cream maker directions.
Add toffee bits after freezing process.

Nutrition Facts : Calories 334.1, FatContent 25.5, SaturatedFatContent 15.9, CholesterolContent 89.2, SodiumContent 64.5, CarbohydrateContent 25.1, FiberContent 0, SugarContent 21.6, ProteinContent 2.5

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CONTEST-WINNING BUTTER PECAN ICE CREAM RECIPE: HOW TO MAKE IT

This rich buttery ice cream sure beats store-bought versions. And with its pretty color and plentiful pecan crunch, it's nice enough to serve guests at a summer party. -Jenny White Glen, Mississippi
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Desserts
Calories 298 calories per serving

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.

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Brown butter adds a nutty, caramelised flavour to creamy vanilla ice cream in this recipe. It's a little effort but so worth it for a grown-up summer treat
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Total Time 35 minutes
Category Recipes
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CONTEST-WINNING BUTTER PECAN ICE CREAM RECIPE: HOW TO MAKE IT

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.

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BUTTER PECAN ICE CREAM RECIPE: HOW TO MAKE IT

I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive—and it "ripens" by the time that it's served!
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