Creamy homemade ice cream! Excellent summertime treat!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.

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  • Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.

  • Pour into ice cream maker and freeze according to manufacturers' directions.

Editor's Note:

The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.

Nutrition Facts

139.2 calories; protein 1.8g 4% DV; carbohydrates 15.1g 5% DV; fat 8.3g 13% DV; cholesterol 43.7mg 15% DV; sodium 29.9mg 1% DV. Full Nutrition

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious! Read More
(323)

Most helpful critical review

Rating: 2 stars
10/09/2003
Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too. Read More
(65)
180 Ratings
  • 5 star values: 120
  • 4 star values: 35
  • 3 star values: 4
  • 2 star values: 9
  • 1 star values: 12
Rating: 4 stars
03/02/2009
Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious! Read More
(323)
Rating: 4 stars
12/09/2009
This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk. I say if you're gonna eat ice cream then do it right! Read More
(104)
Rating: 2 stars
10/09/2003
Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too. Read More
(65)
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Rating: 5 stars
08/03/2008
OMG!! This is the abosolute best butter pecan ice cream I've ever tasted! I'm even eating it before it's had a chance to freeze solid! LOL I took a few tips from other reviewers (a) cut the sugar in half (b) used 1 cup cream & 1 cup half & half (c) added more pecans and (d) added a teaspoon of butter extract along with the vanilla! My husband even complimented me (which hardly ever happens ;-) You won't be sorry if you give this ice cream recipe a try! YUMMO!!! Read More
(50)
Rating: 5 stars
10/09/2003
Simply delicious! I thank you for sharing this recipe it was a hit! However the first batch was a little too sweet so the second batch I made used 3/4 cup of brown sugar and it was perfect not as rich. Read More
(31)
Rating: 5 stars
05/28/2006
This recipe made me fall in love with butter pecan ice cream. I have not found a commercial version that is as good as this one!! I made this last year for my annual Fourth of July party and everyone RAVED about it. Read More
(20)
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Rating: 5 stars
07/01/2006
Great recipe. My husband loved it! Only change I made was to decrease the half 'n half to 1/2 cup and increase cream to 1 1/2 cups. Will make again!!! Read More
(20)
Rating: 4 stars
10/09/2003
This recipe was excellent. However I agree with the other reviews that it was too sweet. I only used 3/4 of the amount of sugar and next time I would even decrease that. I will definitely make it again though. Read More
(17)
Rating: 4 stars
07/25/2005
reduce the sugar add the butter add the pecan... just use the egg yolks (plus one more) and voila... has been my fave ice cream ever:) Read More
(13)