Monday, July 1, 2013

Homemade Butter Pecan Ice Cream

What’s Cooking
by Tracy Carpenter
Photo by Amanda Causey

Here’s the scoop- Ice cream is the perfect treat to cool you down when the sun is hot.   While ice cream is readily available in grocery stores, homemade ice cream is in a world of its own.  If you own an electric ice cream freezer, making your own ice cream can be fun and easy.  There are few things more satisfying than creating something for a loved one and watching them enjoy it.  Like this homemade butter pecan ice cream recipe I created for my late husband, Glenn Carpenter.   This recipe has a creamy texture balanced with that fresh taste of roasted maple, buttered pecans.  So gather the family and let the summer fun begin.

Butter Pecan Ice Cream
1 cup chopped pecans
 2 tsp. butter extract
5 eggs (optional)
 2 tsp. maple extract
1 cup sugar
2 cup heavy whipping cream whipped
1 can sweetened condensed milk
8 oz tub Cool Whip
2 tsp. vanilla extract
 4-5 cup whole milk

Spread pecans on baking sheet.  Roast at 300° for 10 minutes, stirring occasionally; set aside.  Beat eggs with sugar in large bowl.  Add condensed milk, vanilla, butter and maple extracts; beat well.  Fold in whipped cream and Cool Whip. Fold in pecans.  Pour into 1 gallon ice cream container.  Add milk to the fill line.  Freeze, using manufacturer’s instructions.  If you are lucky enough to have leftovers, place in container with lid and store in the freezer.  For a more mellow flavor reduce the butter and maple extracts to 1 tsp.  Top with warm caramel and toasted coconut for over the top flavor.
Make sure ice cream base is cold before putting it in the machine.
Chill ice cream machine bowl and dashers/beaters prior to adding the ice cream base.
Only fill ice cream container 3/4 full. Air is incorporated while mixing the ice cream base and it will rise to the top of the container.
Fruit should be ripe. Puree or mash at least half, if not all of the fruit, for a deeper fruit flavor.
Additives such as chocolate, cookies, whole fruit and/or nuts should be in small chunks and pre-frozen before adding to ice cream.


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