Try this Butter Pecan Ice Cream recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Toast pecans for 7-8 minutes, until fragrant and slightly browned. Immediately toss hot pecans in a heatproof bowl with the butter and salt until butter is melted and pecans are thoroughly coated. Set aside to cool. (Note: if using granulated salt rather than fleur de sel, reduce to 1/4 teaspoon.)
Whisk egg yolks in a heatproof bowl and set aside.
Combine cream, milk, and sugar in a saucepan. Heat over medium heat, stirring often, until mixture reaches approximately 160 degrees (do not allow to boil). Whisk approximately 3/4 cup of cream mixture into egg yolks, then pour egg yolk/cream mixture back into saucepan and cook, stirring constantly, until mixture reaches 170-175 degrees and coats the back of a spoon (again, do not allow to boil).
Immediately strain custard through a fine sieve into a heatproof bowl and stir in vanilla extract. Cover surface of custard with plastic wrap to prevent a skin. Cool and then refrigerate until cold.
Freeze ice cream in ice cream maker according to manufacturer’s instructions. When ice cream is frozen, but still soft, add pecans and mix thoroughly. Ripen in freezer to desired hardness.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 794 | ||
Calories from Fat: 575 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.9g | 85 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 1121.9mg | 345 % | |
Sodium 69.7mg | 2 % | |
Potassium 296.4mg | 8 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 40.1g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
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