how do you make butter pecan icecream?

Question

I need recipe for butter pecan icecream

Answer 1

This is awesome homemade ice cream.
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half
2 cups packed brown sugar
1 tablespoon vanilla extract
4 cups whipping cream
crushed ice
rock salt



1. Add the pecans, sugar, and butter to an 8-inch skillet.
2. Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
3. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
4. Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
5. In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
6. Add in the whipping cream; stir to combine.
7. In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
8. Stir in pecans.
9. Ripen for 4 to 24 hours.

Answer 2

This is the way we make it!!! Enjoy

Homemade Butter Pecan Ice Cream

1/2 pint light cream
1/2 pint heavy cream
2 ounces brown sugar
1 tablespoon butter
1/4 cup pecan nuts (chopped)
1/2 teaspoon vanilla extract (or according to taste)

Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
Stir until the mixture starts to bubble around the edges.
Remove the saucepan from the heat and allow to cool.
When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.

Answer 3

Butter Pecan Ice Cream Recipe


1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half
2 cups packed brown sugar
1 tablespoon vanilla extract
4 cups whipping cream
crushed ice
rock salt



1 hour 30 mins prep

1. Add the pecans, sugar, and butter to an 8-inch skillet.
2. Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
3. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
4. Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
5. In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
6. Add in the whipping cream; stir to combine.
7. In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
8. Stir in pecans.

Ripen for 4 to 24 hours.