Pecan ice cream

    Recipe Picture:Pecan ice cream

    Pecan ice cream


    144 people made this

    Creamy and homemade - an excellent summertime treat!

    Serves: 16 

    • 1/3 cup (40g) chopped pecans
    • 1 tablespoon (20g) butter
    • 1 cup (155g) brown sugar
    • 2 eggs, beaten
    • 1½ cups full cream milk
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon vanilla essence

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a small frypan over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
    2. In a medium saucepan over low heat, stir together brown sugar, eggs and milk until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
    3. Pour into ice cream maker and freeze according to the instruction book – about 30-40 mins.
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    Reviews in English (130)


    Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!  -  21 Feb 2009  (Review from Allrecipes USA and Canada)


    This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk. I say if you're gonna eat ice cream then do it right!  -  05 Oct 2009  (Review from Allrecipes USA and Canada)


    Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too.  -  28 May 2003  (Review from Allrecipes USA and Canada)

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