Butter Pecan Ice Cream

A tub of ice cream! I woke up in the night and saw everyone having their nap. I opened the fridge and starts enjoying a creamy, delicious, dripping ice cream. The ice cream starts running down my pudgy chin and I lick it up quickly; just like it’s liquid sin. This sweet stuff makes me feel dancing. They are so sweet, fun and loving. I scream, you scream, we all scream for Ice cream.

The ice cream starts running down my pudgy chin and I lick it up quickly; just like it’s liquid sin. This sweet stuff makes me feel dancing.

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Butter Pecan Ice Cream
Prep Time
3 hrs
Cook Time
2 hrs
Total Time
5 hrs
 

A tub of ice cream! I woke up in the night and saw everyone having their nap. I opened the fridge and starts enjoying a creamy, delicious, dripping ice cream. The ice cream starts running down my pudgy chin and I lick it up quickly; just like it’s liquid sin. This sweet stuff makes me feel dancing. They are so sweet, fun and loving. I scream, you scream, we all scream for Ice cream.

Course: Ice Creams
Cuisine: Belgian
Servings: 18 people
Calories: 122 kcal
Ingredients
  • 2 cups Pecans finely chopped
  • 3 tablespoon Unsalted butter softened
  • ¼ teaspoon Salt
  • 1 ½ cup Light brown sugar
  • 2 teaspoon Cornstarch
  • 4 Eggs large
  • 2 cups Whole milk
  • 2 cups Heavy cream
  • ¾ teaspoon Vanilla
SPECIAL EQUIPMENT
  • Ice cream maker
Instructions
  1. Pre-heat the oven to 350⁰ F or 170⁰ C.

  2. Now toast pecan in a shallow baking pan in middle of the oven until fragrant and the color becomes darker, for about 7 to 8 minutes.

  3. Take it out from the oven and add butter and salt to hot pecan and toss until butter is melted.

  4. Then cool the pecans completely.

  5. NOTE

    They will absorb the butter.

  6. Now in a bowl whisk together brown sugar and cornstarch.

  7. Then add the eggs and start whisking until combined.

  8. Now in a heavy 3 – 4 – quart saucepan, boil milk and cream over moderately high heat.

  9. Then add the egg mixture in a stream whisking constantly so that it doesn’t form a lump.

  10. The custard is formed; now cook it over moderately at low heat stirring constantly with a wooden spoon until thick enough to coat back the spoon.

  11. NOTE

    You can also register 170⁰ F to 175⁰ F on an instant-read thermometer for 2 to 3 minutes, do not let boil any longer if it reaches the temperature.

  12. Then immediately pour the custard through a fine-mesh sieve into a bowl and add in vanilla and stir it.

  13. Now let it cool down a bit stirring occasionally.

  14. When the custard will become bit cool, cover its surface with wax paper and make it stand for chilling for at least 3 hours.

  15. Now freeze the custard in ice cream maker until almost firm.

  16. Then stir together the ice-cream and pecan in a bowl and then transfer to an airtight container and put in freezer to harden for 3 to 4 hours before serving.

SERVE
  1. The ice cream is ready. Now serve it in a bowl and get chilled.

OUR DINE TABLE
  1. This is rich buttery ice cream with pretty color and plentiful pecan crunch. In my home, I love to serve my guest butter pecan ice-cream at summer parties. It is simple and I am sure it will beat store-bought ice cream. After having dinner or when sitting ideally or at brunches serve it. Everyone will lick their spoon, will gaze at you and will give ice cream cold smile.

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Nutrition Details

CategoryAmount
Calorie 122
Fat 7 g
Cholesterol 12 mg
Sodium 111 mg
Carbohydrate 14 g
Dietary Fiber 0.6 g
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Ice Creams

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