Butter Pecan Ice Cream Recipe

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Ingredients:

Serving

Directions:

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 two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	324.32 Kcal (1358 kJ)
Calories from fat	195.3 Kcal
		% Daily Value*
Total Fat	21.7g	33%
Cholesterol	71.8mg	24%
Sodium	45.16mg	2%
Potassium	180.27mg	4%
Total Carbs	31.24g	10%
Sugars	27.33g	109%
Dietary Fiber	1.33g	5%
Protein	4.44g	9%
Vitamin C	0.7mg	1%
Iron	0.9mg	5%
Calcium	92.6mg	9%

Amount Per 100 g
Calories	299.02 Kcal (1252 kJ)
Calories from fat	180.07 Kcal
		% Daily Value*
Total Fat	20.01g	33%
Cholesterol	66.2mg	24%
Sodium	41.64mg	2%
Potassium	166.2mg	4%
Total Carbs	28.8g	10%
Sugars	25.2g	109%
Dietary Fiber	1.23g	5%
Protein	4.09g	9%
Vitamin C	0.6mg	1%
Iron	0.9mg	5%
Calcium	85.4mg	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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