BUTTER PECAN ICE CREAM
I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive-and it "ripens" by the time that it's served!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2 quarts.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool. , For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 80mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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