Butter pecan ice cream with caramel


  1. 1 qt heavy cream
  2. 1 qt half and half
  3. 2 cups brown sugar
  4. 4 eggs
  5. 1/2 stick unsalted butter
  6. 1 &1/4 cups chopped pecans
  7. 3 tsbp Superior Pecan flavor
  8. Caramel
  9. 1 cup sugar
  10. 1/4 tsp kosher salt
  11. 1/4 cup water
  12. 1/4 cup heavy cream
  13. 4 tsp butter cubed
  14. Buttered pecans
  15. Take 1/2 stick butter in a saute pan melt, put the butter in
  16. Add pecans saute until brown,. Cool


  1. Add cream and half and half to 2 gal stainless steel pot.

  2. Add sugar, Turn on pot to medium heat.

  3. Add eggs by scrambling mix with a whip. Pour eggs through a cheesecloth or strainer. Continue to stir, DON’T LEAVE THE POT UNATTENDED. IT WILL BURN. When the mixture coats the back of your spoon. Turn it off. Let the pot cool overnight.

  4. The next day. Put the custard in a ice cream maker of you choice and freeze.

  5. For the caramel put the sugar in a saucepan, add water turn up the heat, stir and continue to stir when the sugar turns amber, add cream and butter a little at a time, cool

  6. Mix caramel and pecans with ice cream.

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