Homemade Butter Pecan Ice Cream
No need to head to the grocery’s freezer section – make this summertime favorite right at home.
Ingredients
- 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
Instructions
- Combine first butter, salt, pecans and 1 tablespoon sugar, and spread on a baking sheet in a single layer.
- Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool.
- Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler.
- Gradually add milk.
- Cook over boiling water until mixture thickens. Remove from heat and chill two hours or overnight.
- Stir in toasted pecans, cream and vanilla.
- Place in ice cream freezer and freeze according to manufacturer’s directions.
- Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving.
Find More Recipes
www.FarmFlavor.com
