How to Make Homemade Butter Pecan Ice Cream with/out Ice Cream Maker

This summer, we’re loving making homemade ice cream. One of my husband’s favorite flavors is Butter Pecan Ice Cream. He loves anything with pecans; pralines, pecan pie, candied pecans, etc. You get the picture.

This ice cream recipe makes 1 quart. So it’s perfect for smaller ice cream makers. If you don’t have an ice cream maker, don’t worry! Let me tell you about a simple method using two plastic food bags.

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Southern Butter Pecan Ice Cream

How to Make Ice Cream Without an Ice Cream Maker

For this method, you need two gallon-sized and one quart-sized resealable freezer storage bags, ice, and

1. Mix together your ice cream ingredients and pour into a quart sized freezer bag.
2. Seal the bag tightly ensuring as little air to remain in the bag as possible. Too much air inside may force the bag open during shaking.
3. Place this bag inside the gallon-sized freezer bag, again leaving as little air inside as possible and sealing well. This second bag is your safety bag just in case the first bag opens up.
4. Put the two bags inside the gallon-sizes frezzer bag.
5. Add ice around the ice cream mixture inside the third bag.
6. Sprinkle salt on top of the ice and seal the bag, ensuring that you remove as much air as possible before sealing.
7. Wrap the freezer bag in the towel or put your gloves on, and shake/massage the bag, making sure the ice surrounds the cream mixture.
8. Continue for 5-8 minutes or until the ice cream is firm.
9. Remove ice cream from quart-sized bag and serve.

Looking for more ice cream recipes? Try these:

• How to Make Disney’s Dole Whip (pineapple ice cream) at Home
• Homemade Peach Ice Cream Recipe
• Brown Sugar Ice Cream Sundae with No Bake Caramel Popcorn
• Brown Sugar & Coconut Milk Ice Cream Recipe (dairy free)

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Yield: 1 quart

Butter Pecan Ice Cream

Prep Time: 5 minutes

Additional Time: 10 minutes

Total Time: 5 minutes

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Ingredients

• 3/4 cup firmly packed brown sugar
• 1/3 cup water
• 1/8 teaspoon salt
• 2 large eggs, lightly beaten
• 2 tablespoon butter
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1/2 cup chopped pecans, toasted

Instructions

1. Combine the sugar, water, and salt in a sauce pan. Over medium low heat, stir constantly until sugar dissolves completely/
2. Temper eggs by gradually adding hot mixture to the eggs in a bowl. Return eggs to saucepan with remaining liquid. Stir constantly.
3. Cook over medium heat, stirring constantly, until thermometer reads 160F and mixture thickens.
4. Remove from heat and stir in butter.
5. Allow to cool slightly.
6. Stir in milk, vanilla, cream, and pecans.
7. Pour into ice cream maker or use freezer bag method above. Freeze according to maker's instructions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nostalgia ICMP400WD Electric Wood Bucket Ice Cream Maker 4-Quart Brown
• 
  Play & Freeze 1-Pint Ice Cream Maker Ball 
• 
  Cuisinart 2-Quart Automatic Ice Cream Maker

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 91mgSodium: 99mgCarbohydrates: 20gFiber: 1gSugar: 19gProtein: 4g

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