No Cook Homemade Butter Pecan Ice Cream Recipes

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
• Stir until the mixture starts to bubble around the edges.
• Remove the saucepan from the heat and allow to cool.
• When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
• Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.