Dessert for 6

Butter Pecan Ice Cream

Name: Butter Pecan Ice Cream
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup chopped pecans; 1 tbsp butter; 3/4 cups half-and-half cream; 3/4 cup packed brown sugar; 2 large eggs; 1/2 cup heavy whipping cream; 1 tsp vanilla extract; optional: caramel sauce and chopped pecans or toppings of your choice

$4.18for 465 minServes 6

Toasted pecans fold into a vanilla brown sugar custard, which churns into creamy homemade ice cream.

Photo: tasteofhome.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Heavy cream, 10 oz$0.22/oz typical	10 oz	$2.28Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
Total for the servings shown		$6.27

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

65 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Desserts Fall Summer

Typical price

$1.04 per serving$4.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup chopped pecans
1 tbsp butter
3/4 cups half-and-half cream
3/4 cup packed brown sugar
2 large eggs
1/2 cup heavy whipping cream
1 tsp vanilla extract
optional: caramel sauce and chopped pecans or toppings of your choice

Steps

Melt the butter in a skillet, toast the pecans over medium heat for 5 minutes, and cool them.
Heat the half-and-half and brown sugar in a saucepan until steaming, then whisk the eggs in a bowl.
Slowly whisk the hot cream into the eggs, return the mixture to the saucepan, and cook over low heat to 160 F, about 8 minutes.
Cool the custard in a bowl of cold water for 15 minutes, then stir in the heavy cream and vanilla.
Churn the custard for 20 minutes, fold in the pecans, and freeze for 15 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.