Butter Pecan Ice Cream

• 分量: 16 servings
• 調理時間: 10 minutes
• 総時間: 1 hour

材料

1 tablespoon butter

⅓ cup chopped pecans

2 eggs, beaten

1 ½ cups half-and-half cream

1 cup brown sugar

½ cup heavy cream

1 teaspoon vanilla extract

手順

Gather all ingredients.

Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.

Whisk eggs in a large bowl; set aside.

Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line. Remove from heat and stir in cream, pecans, and vanilla; allow mixture to cool slightly.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve or transfer to an airtight container and freeze until desired consistency.

Serve and enjoy!

栄養

• カロリー: 128 kcal
• 脂肪総量: 8 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• コレステロール: 42 mg
• ナトリウム: 34 mg
• 炭水化物総量: 13 g
• 食物繊維: 0 g
• 糖質総量: 12 g
• タンパク質: 2 g