Butter Pecan Ice Cream

I swap the amount of half/half with the heavy cream. I also boil the whole 2 cups in step 3 instead of just the half/half. It tastes great.

Best ice cream I’ve ever made! And I’ve never had better Butter Pecan than this. I did reduce the sugar to 3/4 cup. And I used one cup whole milk and one cup whipping cream to make the 2 cups total liquid needed for the recipe. Love this ice cream so much!

So far so good. After returning custard to stove I had heat too high and curdled the milk? Dumped that batch. 2nd batch is creamy and smooth. Into ice cream maker tomorrow.

Insanely good. It was so rich and creamy. Very sweet I might add. The only thing I regret is not doubling the recipe. Will make again and again and again! Next time I think I'll add some butter flavoring but this recipe gets an A++. My family loved it!

I thought this ice cream was wonderful. Because we don’t like our desserts too sweet, next time I would cut back the brown sugar just a tad. However, having said that, it was still very good. I combined the beaten eggs and light cream very well before adding it to the saucepan. I found the best results were cooking the mixture at a low temperature, and stirring constantly. When the mixture is thickened, I poured it into a mixing bowl, adding the pecans, heavy cream and vanilla extract. Because the mixture is thick, the pecans will remain suspended in the mixture so you don’t have to add them at the very end of the ice cream maker cycle as you usually do. The bowl then went into the refrigerator. I only poured it into my ice cream maker when the mixture was cold. The ice cream was creamy and delicious.

Made as written and wouldn't change a thing. Loved it.

This ice cream was so good. We made this while my mom was visiting because she loves just about anything with pecans. This was creamy and delicious. I did make one minor change and omitted the butter with the pecans. I just lightly toasted the pecans in the oven. This seemed to work just fine, as everyone loved the ice cream.

I used 1/2 cup pecans, 1 tbsp butter, 1/2 cup packed brown sugar, 2 eggs, 1.5 cups half-and-half, 1 cups skim, and 1 tsp vanilla. The brown sugar gave it a great color and good flavor...it actually did taste somewhat like butter pecan! I would recomment NOT using skim milk like I did, unless you like your ice cream icy. But the sugar can def. be reduced.