Pecan Vanilla Ice Cream Recipe
How to make Pecan Vanilla Ice Cream
Butter Pecan Ice Cream
Prep time: 45 min. + chilling
Process time: 20 min. + freezing
Yield: Makes 1 quart
1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard.
Refrigerate for several hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
The pecan (Carya illinoinensis) is a species of hickory native to northern Mexico and the southern United States in the region of the Mississippi River.
The tree is cultivated for its seed in the southern United States, primarily in Georgia, and in Mexico which produces nearly half of the world total.
The seed is an edible nut used as a snack and in various recipes, such as praline candy and pecan pie.
The pecan, in various aspects, is included in state symbols of Alabama, Arkansas, California, Oklahoma and Texas.
Many Americans are most familiar with pecans as they take center stage on the holiday table in the form of pecan pie.
However, these delicious nuts deserve to be enjoyed throughout the year.
Outside of their pie form, which tends to be laden with sugar and fat, pecans are a healthy nut that makes an easy snack or can add heft to a meal.
Benefits of Pecans
Just a single ounce of pecans (about 19 halves) is 200 calories, 3 grams of fiber, 3 grams of protein, and 20 grams of mostly unsaturated fats, making it a hearty, satisfying snack with loads of antioxidants, vitamins, and minerals.
Pecans provide phytonutrients, plant-based compounds that have powerful antioxidant benefits. They're also a good source of the mineral zinc, crucial for immune-cell development and function. Diets high in zinc are linked with a lower risk of many diseases, particularly those related to age and lifestyle. What's more, eating ellagic acid-containing foods — an antioxidant found in pecans — is associated with a reduced risk of some cancers.
According to the USDA, pecans have more flavonoids — a type of antioxidant found mostly in veggies and fruit — than any other tree nut. People who eat diets high in flavonoids are less likely to develop chronic diseases, such as heart disease, diabetes, some cancers, and cognitive decline. Plus, a 2016 study found a possible connection between flavonoids and weight maintenance. Some key flavonoid-filled foods to pair with pecans: Apples, blueberries, grapes, prunes, strawberries, and peppers are all delicious with a ½ ounce!
Pecans are chock-full of monounsaturated fatty acids, a type of fat linked to improving total cholesterol levels. Another benefit to these tasty tree nuts: Pecans are filled with beta carotene and vitamin E, which protect cells from damage by mitigating the effects of chronic inflammation.