Butter Pecan Ice Cream



about 2 quarts

Recipe from

Oxmoor House


3/4 cup chopped pecans
1/8 teaspoon salt
3 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup corn syrup
2 eggs, lightly beaten
2 1/2 cups milk
1 cup half-and-half
2 teaspoons vanilla extract


Place pecans in a single layer in a shallow baking dish; sprinkle with salt, and dot with butter. Bake at 350° for 5 minutes. Remove from oven, and toss lightly. Return to oven, and bake an additional 5 minutes. Set aside to cool.

Combine sugar, cornstarch, syrup, and eggs in top of a double boiler. Gradually add milk, stirring until well blended. Place over boiling water and cook, stirring constantly, until mixture thickens. Remove from heat, and cool to room temperature; chill thoroughly. Stir in half-and-half, vanilla, and reserved pecans.

Pour mixture into freezer can of a 2-quart hand - turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour before serving. Spoon into individual bowls or parfait glasses, and serve immediately.