Rating: 4.5 stars
181 Ratings
  • 5 star values: 121
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 9
  • 1 star values: 11

Creamy homemade ice cream! Excellent summertime treat!

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr 25 mins
total:
2 hrs 5 mins
Servings:
16
Yield:
1 quart
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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 calories; protein 1.8g; carbohydrates 15.1g; fat 8.3g; cholesterol 43.7mg; sodium 29.9mg. Full Nutrition
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