Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Butter Pecan Ice Cream Recipe


  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Prep Time: 8 hours
  • Cook Time: 10 mins
  • Total Time: 8 hours 10 mins
  • Yield: 8 1x

Ingredients

Scale
  • ½ c. chopped pecans
  • ½ c. candied pecans ( I used Fresh Gourmet)
  • 1 c. half and half
  • 1 c. light brown sugar
  • 2 c. heavy cream
  • 1 tbsp. Vanilla extract
  • 1 tbsp. Bourbon

Instructions

  1. Using a medium sized saute pan, turn the heat on medium high and add the chopped pecan. Allow the pecans to toast for 5-7 minutes until aroma is released. Remove from heat and set aside. In a medium sauce pan, add the half and half, heavy cream, brown sugar, toasted pecans, vanilla extract, and Bourbon. Bring to a simmer heat, stir occasionally until sugar dissolves. Remove from heat and allow to cool. Pour in plastic airtight container and place in the refrigerator for, at least, 6 hours or overnight.
  2. Pour the mixture in the ice cream maker according to manufacturer instructions and allow to churn for 15-20 minutes until thickened. Using a rubber spatula, fold in the candied pecan pieces and place in a container for 2 hours before serving.
  • Category: Dessert