Butter Pecan Ice Cream

I knew when I spotted this dessert in the new Grilling and Campfire Cooking cookbook (affiliate link) from Gooseberry Patch, I was going to make it. And boy howdy, am I glad I did.

We all loved it!

Butter Pecan Ice Cream

1/3 c. chopped pecans

1 T. butter

1 c. brown sugar, packed 

1-1/2 c. half and half

2 eggs, beaten

1/2 c. whipping cream

1 t. vanilla extract

In a small skillet over medium heat, sauté pecans in butter until lightly golden, stirring frequently. Set aside. In a saucepan over low heat, stir together brown sugar, half-and half and eggs until smooth. Bring to a simmer, stirring occasionally. Cook 2 minutes more. Remove from heat; stir in cream, vanilla and pecans. Pour mixture into an ice cream freezer. Freeze according to manufacturer's directions. Makes 4 servings.

It had a nice soft serve consistency. If you want it firmer you could put it in the freezer for a little bit. I will be making this again for sure. So yummy and such a nice treat.

You can find this on page 208 of the Grilling and Campfire Cooking cookbook. (affiliate link)

I used this ice cream maker to make this.

I could have eaten all of it. But I don’t think my family would have gone for that. They were hovering like vultures. *smile*

Bon Appetite’

Kim