This old fashioned Butter Pecan Ice Cream recipe is one of my favourites. So rich and creamy, made in a cuisinart ice cream maker.
This ice cream is life!! ❤
I have been on a huge ice cream making spree these past couple of days, and I don’t think I’m going to be slowing down any time soon.
While some of you might prep for summer by going to the gym and working on your best beach body, I go in the complete opposite direction and make 3 ice cream recipes in the same week.
And I’m not even sorry.
Sadly, I am not spending days by the beach this summer. I’m going back to Vancouver next week, and we are not going to have enough time to lay at the beach. Too many people to see. Too many things we want to do before we go.
So no beach time = more ice cream making time. Because no one’s going to be seeing my beach body this year, ice cream it is!
This ice cream is a winner! The toasted pecans gives it a grown up kind of taste, and the custard base makes this ice cream oh so creamy. I just want to dive into the ice cream container and eat my way to the bottom.
But, since I didn’t want to double my body weight this summer, I gave half of this container to my landlord. My landlord usually abides by a very healthy diet, so the fact that she gave me the container back within days is the best compliment.
Best of all (or maybe not so good depending on who you are), John did not like this recipe. He thinks the roasted pecans make it taste too much like coffee (which he hates) and the texture makes it seem like you are eating peanut butter.
Who hates eating peanut butter??? Answer: John. He won’t even kiss me after I eat anything with peanut butter in it. It’s not like he is allergic. Heck, one of his favourite recipes I make is my rice krispies, peanut butter and nutella brownies. But for some reason, he can’t stand the thought of eating it alone.
I am not bothered by this at all. His hate for this ice cream obviously means more for me. Also, we still have some of the graham cracker chocolate chip ice cream that I made a couple of days ago that he is going crazy over.
Stay tuned for more ice cream recipes this week! I will try to keep cranking them out until I leave for Vancouver on Saturday.
- 1 Tbsp butter
- 1/3 cup pecans, chopped
- 1 cup brown sugar
- 1 1/2 cups whipping cream
- 1/2 cup milk
- 2 large eggs,
- 1 tsp vanilla extract
Melt the butter on a medium skillet. Add in the pecans and cook until fragrant, around 3 minutes. Remove from heat and set aside.
In a medium saucepan, heat the sugar, whipping cream and milk until the sugar has dissolved.
In a medium bowl, beat the eggs. Add around 1/4 cup of the hot sugar mixture to the eggs and mix well. Slowly add the egg mixture to the saucepan with the remaining sugar mixture, and mix until it forms a sort of custard that coats the back of your spoon. Remove from heat and mix in the vanilla extract and the pecans.
Transfer the saucepan to the fridge, and allow to cool completely, around 4 hours.
Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
When the ice cream is done, pour into an airtight container, and freeze until ready to serve.
Total time does not include time in fridge to cool.
What you’ll need to make this: