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RECIPE
7 INGREDIENTS 9 STEPS 5hr

Butter Pecan Ice Cream

Coarsely chopped pecans are swirled into the ice cream, adding a crunchy texture and a nutty flavor. This creamy and buttery goodness is definitely the perfect way to beat the heat! You will need an ice cream maker for this recipe.
Butter Pecan Ice Cream Recipe | SideChef
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Coarsely chopped pecans are swirled into the ice cream, adding a crunchy texture and a nutty flavor. This creamy and buttery goodness is definitely the perfect way to beat the heat! You will need an ice cream maker for this recipe.
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
5hr
Total Time
$2.01
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
Half and Half
3/4 cup
Heavy Cream
3/4 cup
Brown Sugar
1 Tbsp
1/3 cup
Pecans , chopped
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
552
FAT
36.7 g
PROTEIN
6.7 g
CARBS
50.0 g

Cooking Instructions

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Step 1
Beat the Eggs (2) together in a medium-size bowl.
Step 2
In a sauce pan, combine Half and Half (1 1/2 cups) , Heavy Cream (3/4 cup) , Brown Sugar (3/4 cup) and Vanilla Extract (1 Tbsp) . Bring to a simmer while whisking.
Step 3
Remove from heat once it comes to a simmer. Temper the eggs by adding 1/4 cup of the hot cream into the eggs at a time, then whisking quickly to prevent the eggs from scrambling.
Step 4
Once you’ve added half of the cream to the eggs, slowly pour the tempered egg mixture back into the pot while whisking quickly.
Step 5
Return to heat on medium flame, whisking constantly until the mixer begins to simmer slightly.
Step 6
Strain the custard into a bowl, cover and set aside.
Step 7
Melt the Butter (1 Tbsp) over medium flame, then add the Pecans (1/3 cup) and cook for 3 minutes, stirring constantly. Toasting the pecans prevents them from turning the ice cream blue.
Step 8
Add the pecans into the custard and mix quickly. Cover the custard with cling film and chill for 4 hours or overnight in the fridge.
Step 9
Churn the ice-cream in your ice cream maker. Remove from the ice-cream maker and freeze until firm.

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Nutrition Per Serving
Calories
552
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
20.0 g
100%
Trans Fat
0.4 g
--
Cholesterol
190.4 mg
63%
Carbohydrates
50.0 g
18%
Fiber
0.8 g
3%
Sugars
45.9 g
--
Protein
6.7 g
13%
Sodium
91.6 mg
4%
Vitamin D
0.5 µg
2%
Calcium
178.1 mg
14%
Iron
0.7 mg
4%
Potassium
239.7 mg
5%
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