Butter Pecan Ice Cream Dated 1962
From chefmeow 14 years ago
- 5 minutes to make
- Serves 8
BUTTER PECAN ICE CREAM DATED 1962 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wells Estate in Canton, Texas in 1987.
Ingredients
- 1/4 cup unsalted butter shopping list
- 3/4 cup chopped pecans shopping list
- 3/4 cup dark brown sugar shopping list
- 1/2 cup half-and-half shopping list
- 1 large egg lightly beaten shopping list
- 2 cups heavy cream shopping list
- 1 dash salt shopping list
How to make it
- Melt 2 tablespoons butter in skillet and sauté pecans until lightly browned.
- Drain on paper towels.
- Place brown sugar, half-and-half and remaining butter in a heavy saucepan.
- Heat over low heat stirring steadily until sugar dissolves and butter is melted then allow to cool.
- Place egg and butter mixture into a blender and blend on medium speed until mixture is smooth.
- Slowly add cream and salt and continue blending on low speed until mixture is very smooth.
- Add pecans then transfer mixture to ice cream machine and freeze according to instructions.
The Rating
Reviewed by 9 people-
LOVE butter pecan and coffee icecream(Turkey Hill columbian Coffee my favorite!)
lanabade
in Goshen loved it
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oh yeah baby - oh yeah! hope all is well with you.... I will be making this for sure! super easy and super soon! so thank you for sharing your finds - they are always amazing - you so impress me every time...
divaliscious
in Dutchess County loved it
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great post..five forks
peetabear
in mid-hudson valley loved it
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