Butter Pecan Ice Cream Recipe

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Ingredients:

Serving

2 cups whole milk
2 cups half-and-half cream
1 cup sugar
1/2 cup packed light brown sugar
1/4 tsp salt
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
1 cup finely chopped pecans
2 tbsp butter

Directions:

In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
In a small skillet, saute pecans in butter, stirring constantly. Cool.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.75 Kcal (970 kJ)
Calories from fat	149.04 Kcal
		% Daily Value*
Total Fat	16.56g	25%
Cholesterol	36.08mg	12%
Sodium	71.86mg	3%
Potassium	167.7mg	4%
Total Carbs	19.16g	6%
Sugars	16.19g	65%
Dietary Fiber	1.33g	5%
Protein	4.04g	8%
Vitamin C	0.5mg	1%
Iron	0.6mg	3%
Calcium	89.1mg	9%

Amount Per 100 g
Calories	236.97 Kcal (992 kJ)
Calories from fat	152.4 Kcal
		% Daily Value*
Total Fat	16.93g	25%
Cholesterol	36.89mg	12%
Sodium	73.48mg	3%
Potassium	171.47mg	4%
Total Carbs	19.59g	6%
Sugars	16.56g	65%
Dietary Fiber	1.36g	5%
Protein	4.13g	8%
Vitamin C	0.5mg	1%
Iron	0.6mg	3%
Calcium	91.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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