Butter Pecan Ice Cream – a delicious recipe with brown sugar, water, salt, eggs, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in top of a double boler over simmering water.
2
Cook until sugar dissolves.
3
Stir about one fourth of hot mixture into beaten eggs; add to remaining hot mixture.
4
Cook over hot, not boiling, water until mixture is thickened and reaches 160F, stirring constantly.
5
Stir in butter; remove from heat, and cool.
6
Stir milk and vanilla into egg mixture.
7
Beat whipping cream at medium speed with mixer until soft peaks form; fold whipped cream into custard mixture.
8
Stir in pecans.
9
Pour mixture into freezer container of a hand turned or electric ice cream freezer.
10
Freeze according to maufacturer instructions.
11
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
671
kcal
Calories
44
g
Fat
61
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup firmly packed brown sugar, ½ cup water, ⅛ teaspoon salt, 2 large eggs, lighlty beaten, and more.
Yes, Butter Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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