Butter Pecan Ice Cream
Butter Pecan Ice Cream is an moderately easy dinner. Made with 2 eggs, slightly beaten, 1 c. sugar, 2 c. half and half cream, 2 c. scalded milk, cooled and 1 1/2 tsp. vanilla extract, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt.
Cook over low heat, stirring constantly, until mixture coats a spoon.
Add milk and vanilla. Refrigerate for several hours.
In a skillet, melt butter.
Add pecans and saute on medium heat, stirring constantly, being careful not to burn them.
Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute.
Freeze according to manufacturer's directions.
When frozen, pack ice cream in airtight containers and store in freezer.
Yields 2 quarts.
π· Perfect Pairings
Complete your meal with these
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