Mmm… try this Butter Pecan Ice Cream recipe!
During these hot Texas summers, we frequently make ice cream here at the store to hand out to customers. We’ve tried quite a few recipes, but one of our very favorites is the Butter Pecan Ice Cream from the Ben and Jerry’s cookbook. (How can it be bad if it’s from Ben and Jerry?) You saute the pecans in butter until they’re crispy, then use those crispy pecans and pecan-flavored butter in the ice cream. Give it a try and you’ll love it, too.
½ cup (1 stick) butter
1 cup pecan halves
½ tsp. salt
2 large eggs- or ½ cup Egg Beaters
¾ cup sugar
2 cups heavy cream
1 cup milk
Melt the butter in a heavy skillet over low heat. Add the pecans and salt and sauté, stirring constantly, until the pecans start to turn brown. Drain the butter into a small bowl and transfer the pecans to another bowl and let cool. Chop pecans when cooled.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk the sugar in a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the melted butter in a tiny drizzle (so it will not clump up) and blend. (A stand mixer is very handy for these steps.)
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the pecans, then continue freezing until the ice cream is ready.
Makes 1.5 to 2 quarts.
Interested in the Ben and Jerry’s Ice Cream and Dessert Book? We have it for just $9.95!