Brown Eyed Baker · by Michelle Lettrich★ 4.5 (4)
Butter Pecan Ice Cream
NUTRITION · PER SERVING65M COOK
CAL 100%·PRO 70%
CARBS 229G34% OF CAL
10G FIBER0G ADDED0G INTRINSIC3G OTHER216G TOTAL SUGAR
FAT 198G65% OF CAL
77G SAT120G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade butter pecan ice cream made with custard base and toasted pecans. Rich, creamy, and deeply flavored. Makes approximately one quart, serves 8.
dessertamerican🥄 saucepangluten freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup packed light brown sugar
- ½ cup water
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup chopped toasted pecans
At a glance
PER SERVING · TIME 65M
CAL 100%·PRO 70%
CARBS 229G34% OF CAL
10G FIBER0G ADDED0G INTRINSIC3G OTHER216G TOTAL SUGAR
FAT 198G65% OF CAL
77G SAT120G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 20m
- Sodium
- 586mg
- Total sugar
- 216g
- Added sugar
- ≥192g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 999mg
- Calcium
- 526mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.