NO COOK BUTTER PECAN ICE CREAM RECIPE RECIPES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

Steps:

• Prepare the Pecan Pie Filling: Whisk together corn syrup, brown sugar, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium; whisking constantly until thickened, about 1 minute. Remove from heat; whisk in butter and vanilla, and fold in pecans. Place wax paper or plastic wrap directly on surface of mixture to prevent a film from forming, and chill 4 hours.
• Prepare the Pecan Pie Cake: Preheat oven to 350°F. Grease (with cooking spray) and flour 3 (8-inch) round cake pans and line bottoms with parchment paper; lightly grease parchment paper with cooking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks, 1 at a time, beating just until blended after each addition. Beat in vanilla just until blended.
• Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently fold in pecans.
• Beat egg whites with an electric mixer on medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Pour batter evenly into prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper. Cool completely on wire racks, about 1 hour.
• Meanwhile, prepare the Browned Butter Frosting: Cook butter in a small heavy saucepan over medium, stirring constantly, until butter melts and begins to turn golden brown, 6 to 8 minutes. Remove pan from heat immediately, and pour butter into a small heatproof glass bowl. Cool 10 minutes at room temperature. Cover and chill until butter begins to solidify, about 1 hour.
• Beat chilled browned butter with stand mixer fitted with paddle attachment on medium speed until fluffy, about 1 to 2 minutes. Gradually add powdered sugar alternately with 5 tablespoons cream, beginning and ending with powdered sugar. Beat mixture on low speed until well blended after each addition. Beat in vanilla. If needed, add up to 1 tablespoon cream, 1 teaspoon at a time, and beat until desired consistency is reached.
• Assemble cake: Place 1 cake layer on a cake plate or platter. Spoon 1 cup buttercream into a pastry bag fitted with a star tip (2D), or spoon frosting into a heavy-duty ziplock plastic freezer bag, and snip 1 corner to make a small hole. Pipe a ring of frosting around cake layer just inside top edge. Spread cake layer with about 1 cup chilled filling, spreading to edge of piped frosting. Repeat with remaining 2 cake layers. Spread remaining frosting over sides of cake. Pipe any remaining frosting in a decorative pattern on top of cake. Chill at least 1 hour or up to 48 hours. Let stand at room temperature 30 minutes before serving. Store leftovers, covered, in refrigerator.