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Recipe : Entry # 5483
Kathy Pittman
Recipe Title
Homemade Butter Pecan Ice Cream
Recipe Theme
Wiregrass EC
5 eggs, well beaten
1/2 cup white granulated sugar
1 box dark brown sugar
11/2 cups butter toasted pecans, chopped
1 pint half and half
1/2 pint whipping cream
1 gallon whole regular milk
Coat pecans in butter, place in greased pan and bake at 250 for about 15 minutes. You must check them and stir often to prevent them from burning. Beat eggs, white sugar and brown sugar together until well mixed. Add pecans, and half and half with the whipping cream. Beat until frothy. Place in ice cream freezer. Use regular milk to fill the freezer tank to the “fill” line. Pack ice and sprinkle ice cream salt around freezer tank. Freeze according to ice cream maker instructions.