Recipe: Butter Pecan Ice Cream (13)

Hi Judy,
I haven,t tried any of these, so I can't vouch for them.
Something for you to ponder.
Hope one of them connects.
Joe
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BUTTER-PECAN ICE CREAM

2 eggs
1 c. brown sugar
2 cans evaporated milk
1 box instant vanilla pudding
1 1/2 c. toasted pecans
1 1/2 c. sugar
Milk

Saute chopped pecans in small amount of butter. Stir constantly about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients. Mix well. Pour into 1 1/2 gallon freezer. Finish filling with whole milk. Freeze. Best to let set 1 hour.

BUTTER PECAN ICE CREAM

2 c. chopped pecans
3 tbsp. margarine
1 (14 oz.) can sweetened condensed milk
2 (13 oz.) cans evaporated milk
1 tbsp. butter flavoring
1 tsp. vanilla flavoring
2 qts. milk (approx.)

Melt margarine and mix with nuts. Spread on pan and toast for 15 minutes at 325 degrees. Cool. Mix well sweetened condensed milk and evaporated milk with butter and vanilla flavorings and cooled pecans. Pour into 1 gallon freezer and add milk to freeze line and freeze.

BUTTER PECAN ICE CREAM

6 eggs
1 lb. box light brown sugar
3 pts. Half and Half
1 pt. whipping cream
2 c. roasted salted pecans

Mix brown sugar with 1 pint Half and Half and heat until sugar dissolves. Add eggs and beat until thoroughly mixed. Add remaining milk and nuts. Mix thoroughly and freeze.

BUTTER PECAN ICE CREAM

2 c. brown sugar
1 c. water
1/4 tsp. salt
4 eggs, beaten
4 tbsp. butter
2 c. milk
1 tbsp. vanilla
2 c. whipping cream
1 c. chopped pecans, lightly toasted

In top of double boiler combine brown sugar, water and salt. Cook until sugar is melted. Add eggs; stir and cook over hot water until thickened. Stir in butter; cool. Add milk and vanilla. Beat whipping cream and fold into mixture. Stir in pecans. Freeze in ice cream freezer. Makes 1/2 gallon ice cream

BUTTER PECAN ICE CREAM

1 (14 oz.) can Eagle Brand milk
1 to 1 1/2 c. chopped pecans, toasted
3 tbsp. butter or margarine, melted
1 tsp. maple flavoring
2 c. Borden's half & half
2 c. Borden's whipping cream

In large bowl combine Eagle Brand, pecans, butter and flavoring. Mix well. Stir in remaining ingredients. Pour into ice cream container. Freeze according to ice cream freeze instructions.

BUTTER PECAN ICE CREAM

1/2 c. chopped pecans
2 tbsp. butter or margarine
4 eggs
2 1/2 c. sugar
1 (14 oz.) can sweetened condensed milk
1 (3 3/4 oz.) pkg. butter pecan instant pudding mix
6 c. or so milk

Saute pecans in butter until golden brown. Cool. Beat eggs at medium speed until frothy. Gradually add sguar, beating until thick. Stir in next two ingredients. Pour mixture into freezer can of a 5 quart freezer. Add enough milk to reach fill line. Freeze according to the manufacturers instructions. Let ripen at least 1 hour.

BUTTER PECAN ICE CREAM

1 pkg. Jello butterscotch pudding mix
1 carton (1/2 pt.) whipping cream
1 sm. can evaporated milk
2 c. sugar
1 1/2 tsp. vanilla
1 1/2 c. chopped pecans
1/4 tsp. salt
5 c. milk

This recipe can be made sugar-free by using sugar-free Jello, 2 tablespoons liquid Sweet & Lo. You may also substitute skim milk.

BUTTER PECAN ICE CREAM

2 tbsp. butter
1 c. chopped pecans
3/4 c. honey
2 c. milk
2 c. heavy cream
1 1/2 tbsp. vanilla

Saute pecans in butter until lightly brown. Cool. Warm honey in saucepan. Mix all ingredients together except pecans, then stir in pecans. Pour into freezer and freeze.

BUTTER PECAN ICE CREAM

3 tbsp. butter (no substitute)
1 c. chopped pecans
3 lg. eggs
1 1/2 c. sugar
Dash salt
1 can sweetened condensed milk
1 (13 oz.) can evaporated milk
1 (3 5/8 oz.) pkg. French vanilla instant pudding mix
4 tbsp. coffee creamer, dissolved in 1/4 c. water
1 tsp. vanilla
2 tsp. butter flavoring
Milk

Melt butter and mix with nuts. Spread out in pan and toast in oven for 15 minutes at 325 degrees. Watch nuts carefully as they scorch easily. Stir often so they will brown evenly. Remove and cool. Cream eggs and sugar well. Add salt. Mix in sweetened condensed milk, instant pudding, coffee creamer dissolved in hot water, vanilla and butter flavoring. Mix all together well, then pour into ice cream maker. Add enough fresh milk to bring mixture to 2/3 level. Mix well. Put dasher in place. On either side of dasher, add toasted pecans. (The won't settle to the bottom in this mixture.) Freeze mixture according to freezer instructions.

BUTTER PECAN ICE CREAM

2 c. pecans, lightly chopped
4 tbsp. butter
3 c. milk
3 c. heavy cream
12 egg yolks
1 1/3 c. sugar
1 tbsp. flour
1 tbsp. vanilla extract

Saute the pecan pieces in the butter, stirring, for 3-4 minutes, until they are nicely toasted. Remove from the heat and leave to cool. Heat the milk and cream to simmering point in a saucepan. Combine the egg yolks and sugar in a bowl and add the flour, stirring with a wire whisk. Stir the hot milk and cream into the egg mixture and return it to the saucepan. Place the saucepan over low heat and stir until the mixture thickens into a light custard. Remove from the heat. Stir in the vanilla extract and the buttery pecan pieces. Cool the mixture to room temperature, then chill. Freeze in your ice cream maker according to the manufacturer's instructions.

BUTTER PECAN ICE CREAM

4 eggs
1 c. sugar
2 tbsp. butter flavoring
1 pt. whipped cream
2 cans Eagle Brand condensed milk
1 to 1 1/2 qt. half & half
1/4 tsp. salt
2 c. roasted pecans

Roast pecans for 30 minutes in a 275 degree oven. Cool. Combine eggs, cream, sugar, salt and butter flavoring in bowl and mix thoroughly with mixer. Add condensed milk and stir well. Pour into ice cream freezer can. Add half & half to line on can; stir well. Proceed according to manufacturer's directions (usually 45 minutes to 1 hour). Makes 1 gallon.

BUTTER PECAN ICE CREAM

2 pkgs. butter pecan instant pudding
3 c. milk
2 pkgs. Knox unflavored gelatin
1/2 c. water
2 c. hot milk, add 2 c. sugar and gelatin mixture while hot
2 cartons half & half

Melt 1/2 stick butter or oleo. Add 6 ounces chopped pecans. Heat over medium heat for 10 minutes, then 3 tablespoons vanilla. Add all this to pudding mixture (fill can up with whole milk).

BUTTER PECAN ICE CREAM

TOASTED NUTS:
3 tbsp. butter, melted
3/4 c. pecans, chopped
1/8 tsp. salt
1 tbsp. Sugar

ICE CREAM:
1/2 c. brown sugar, packed
1/4 c. sugar
2 tbsp. cornstarch
2 eggs, beaten
1/3 c. maple-flavored pancake syrup
2 1/2 c. milk
1 c. whipping cream
2 tsp. vanilla extract

On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer, cool. For ice cream, combine sugars, cornstarch, eggs and syrup in the top of a double boiler, gradually add milk. Cook over boiling water until mixture thickens. Remove from the heat and chill several hours or overnight. Stir in nuts, cream and vanilla. Place in ice cream freezer and freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving. Makes about 2 quarts.