Butter Pecan Ice Cream

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
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