Butter Pecan Ice Cream(Makes 1 Gallon)
Creamy butter pecan ice cream features toasted pecans and rich flavors, ideal for nut lovers and perfect for summer gatherings or indulgent desserts.
Ingredients
Instructions
- Toast chopped pecans in margarine for 10 minutes in a 350°F oven.
- Beat egg whites in a large mixer bowl until stiff.
- Gradually add sugar to the egg whites and set aside.
- In another bowl, beat evaporated milk until foamy.
- Add slightly beaten egg yolks to the evaporated milk.
- Add condensed milk, vanilla, butter flavoring, maple flavoring, cornstarch, and a dash of salt to the mixture.
- Fold in the toasted pecans.
- Gently fold in the beaten egg whites.
- Pour the mixture into a freezer-safe container.
- Fill the freezer can with whole milk to finish.
- Freeze until firm before serving.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of whole milk to finish the ice cream. If you prefer a nut-free version, simply omit the pecans or substitute them with chocolate chips for a different flavor. When folding in the egg whites, be gentle to maintain the airiness of the mixture, which is crucial for a light ice cream.
Serving Suggestions
Serve this rich butter pecan ice cream in bowls or cones, and consider drizzling with warm chocolate sauce or caramel for added indulgence. It pairs beautifully with a slice of Lemonade Cheesecake for a delightful dessert duo. For an extra treat, top with whipped cream and a sprinkle of chopped pecans.
Storage & Reheating
Store any leftover butter pecan ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of parchment paper directly against the surface of the ice cream before sealing. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Pecan Ice Cream(Makes 1 Gallon) contains roughly 324 calories, with 4g protein, 27g carbohydrates, and 19g fat. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or hazelnuts if you prefer. Just make sure to toast them in margarine as directed to enhance their flavor. Each nut will provide a unique taste to the ice cream, so feel free to experiment!
Is it possible to make this ice cream without eggs?
Another option is to look for egg-free ice cream recipes that align with vegetarian recipes, ensuring you achieve a creamy consistency without using eggs.
How long does it take for the ice cream to freeze completely?
Typically, it takes about 6-8 hours for the ice cream to freeze until firm. For best results, allow it to freeze overnight. If you're in a hurry, you may check after 4 hours, but the texture may not be as creamy if it hasn't fully set.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).