If you saw my yesterday, you know that I am now the proud owner of a Cuisinart Ice Cream Maker. It’s a countertop model that is electric, requires no salt or ice, and makes ice cream scary fast. Like homemade ice cream in 20 minutes fast. It’s awesome.
I know some people are already into sweater weather, but here, we are still running the A/C, ceiling fans, having outdoor barbeques and eating ice cream! Of course, I don’t know about you, but I will pretty much eat ice cream year round. That’s what blankets are for! Seriously, I couldn’t let it get too far into Fall without sharing this yummy, homemade Butter Pecan Ice Cream.
I made this a few weeks ago for my Dad’s birthday. It’s one of his favorite ice cream flavors (along with pineapple) and it was actually my first time EVER trying Butter Pecan! I can’t believe I have been missing out all these years! I’m such a chocolate freak, that it never occurred to me that I might actually like this. It’s creamy and slightly buttery – so much more than just vanilla, which is what I have always thought it was. It tasted like frozen sweetened condensed milk with toasted pecans. I happen to L-O-V-E sweetened condensed milk.
Homemade Butter Pecan Ice Cream
2/3 cup chopped pecans
2 tablespoon butter
1-1/2 cups brown sugar
4 eggs, beaten
2 cups half-and-half cream
2 cups heavy cream
2 teaspoons vanilla extract
- In a skillet over medium heat, toast pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
- Whisk eggs in a mixing bowl; set aside.
- In a saucepan, combine brown sugar with half and half , mix well. Bring to a boil over medium-high heat, once boiling, remove from heat.
- Temper the eggs by slowing adding in a 1/4 cup of hot milk/sugar mixture into the eggs while whisking constantly. Once you have added about a cup of hot mixture and eggs are warm, add eggs/milk into saucepan, put back on the heat, and cook, stirring occasionally, until mixture thickens. Once it coats the back of a spoon, remove from heat and stir in cream, vanilla, and pecans.
- Allow mixture to cool (I place mine in the fridge overnight)
- Once cooled, pour into ice cream maker and freeze according to manufacturers’ directions.
Butter Pecan Ice Cream
*I received the Paleo Ice Cream cookbook for review. No compensation was received. All opinions are my own.
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Other than this healthy banana ‘ice cream’, I have never made homemade ice cream before. Turns out, it’s pretty easy, especially when your Dad takes control of adding the ice and salt! The ice cream maker I have can be electric or has a manual crank…not sure who would want to sit and crank ice cream, but I remember that’s how it was done when I was little aka ‘back in the olden days‘.
Homemade Dark Chocolate Ice Cream
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch of salt
3 cups Half and Half
1/2 tablespoon pure vanilla extract
This was delicious and creamy, but it does get a little icy after being in the freezer a little while. I can’t wait to try more varieties! I have a Pinterest board devoted just to if interested 🙂
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