No need to head to the grocery’s freezer section – make this summertime favorite right at home.

Yield: 1/2 gallon

Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm


  • 3 tablespoons butter
  • ¹⁄₈ teaspoon salt
  • ¾ cup pecans, chopped
  • 1 tablespoon plus ¼ cup  sugar, divided
  • ½ cup brown sugar, packed
  • 2 tablespoons cornstarch
  • ¹⁄₃ cup maple syrup
  • 2 eggs, beaten
  • 2 ½ cups milk
  • 1 cup whipping cream
  • 2 teaspoons vanilla extract


  1. Combine first butter, salt, pecans and 1 tablespoon sugar, and spread on a baking sheet in a single layer.
  2. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool.
  3. Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler.
  4. Gradually add milk.
  5. Cook over boiling water until mixture thickens. Remove from heat and chill two hours or overnight.
  6. Stir in toasted pecans, cream and vanilla.
  7. Place in ice cream freezer and freeze according to manufacturer’s directions.
  8. Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving.
Recipe From: Farm Flavor -

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  1. Danielle says:

    The Recipe sounds simple and great. Most of my family will love this, but the question is this, part of my family are type 2 diabetics. is there anyway to transform this into a diabetic friendly version so all could enjoy?
    Thank you for your time.