Butter-Pecan Ice Cream

Coarsely chopped pecans are allowed to steep in the custard, infusing it with their nutty flavor. Then they are strained out to ensure the ice cream has a smooth consistency. At the end of the freezing stage, pecans glazed with brown sugar are swirled into the ice cream, adding a crunchy texture and sweet taste.
Average Customer Rating:
3.5 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Butter-Pecan Ice Cream
Review 1 for Butter-Pecan Ice Cream
2 out of 5
2 out of 5
February 7, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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February 7, 2014
far too complicated...making ice cream should be easy. As a foodie (and all foodies know this) I enjoy cooking fresh and wonderful meals/dishes. However, when you talk about forming rings out of a towel - really??? Far too many steps. W&S over-complicated what should be a simple and easy dish - butter pecan ice cream. I do like the idea of toasting the pecans first in the butter and brown sugar - will likely 'steal' that bit... but the rest of the recipe...well, let's just say it'll not be done.
Pros: complicated, too many steps
Cons: Complicated, Lengthy
Review 2 for Butter-Pecan Ice Cream
5 out of 5
5 out of 5
July 27, 2010
Would You Recommend? Yes
5of 7found this review helpful.
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FABULOUS-if you let it steep overnight..
July 27, 2010
Wonderful flavor. I elected to toast the pecans whole with butter and brown sugar as candy, made extra to save for other purposes. Coarsely chopped candied pecans and steeped in cooked custard overnight. This creates a wonderfully rich flavor. Strain used pecans and add fresh candied pecans immediately after freezing process. Sprinkle with a graham cracker-butter-cinnamon crumble made in advanced and baked hard. YUM !!