Butter Pecan Ice Cream Tasty Recipes

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Saturday, July 20, 2013

Butter Pecan Ice Cream

"Creamy homemade ice cream! Excellent summertime deal with!"

Ingredients :

1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 half of cups half-and-half of cream
half cup heavy cream
1 teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 16M	Ready in : 2H5M

In a small skillet over medium warmness, cook pecans in butter until lightly browned and aromatic, stirring continuously, about 3 to 5 minutes. Set apart.
Whisk eggs in a mixing bowl; set aside. Combine brown sugar and 1/2 and 1/2 in a saucepan and blend properly. Bring to a boil over medium-excessive warmth; cast off from heat. Gradually pour hot combination into the eggs, whisking constantly. Return custard to saucepan and cook dinner, stirring now and again, until aggregate coats the back of a spoon (see Editor's Note). Remove from warmness and stir in cream, vanilla, and pecans.
Pour into ice cream maker and freeze in step with manufacturers' guidelines.

Notes :

The custard combination is ready whilst you can draw your finger down the lower back of the covered spoon and spot a clear line.

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