This pecan pie ice cream tastes just like pie but in ice cream form! Delicious vanilla ice cream mixed with a sweet pecan pie filling and decorated with little pie crust cookies. You’ll love this sweet ice cream treat!
Today’s post is brought to you by Amanda from Fake Ginger. I “met” Amanda after a small Twitter party (I think it was BlogHer Food Pity Party 2011) and instantly realized I would like this girl! She was funny, sweet and seemed like an altogether nice person. It’s all I’m really looking for in a blogger friend 🙂 Plus, she makes up some amazing looking desserts. If I’m ever in Colorado I’m making it a point to come see her. I have a feeling I will leave with one heck of a sugar high. P.S I’m definitely a pee-kan girl 🙂
Hey y’all! I’m pretty excited to be a part of this fantastic Ice Cream Social that Brandy has put together.
But first, let’s talk about how you say pecan. So how DO you say it? I am most definitely in the “pi-kahn” camp! I always assumed this was the southern way to say it since everyone I know says it like this but just the other day I was doing dishes and randomly thought about how Paula Deen says “pee-kan” and she is decidedly more southern than I am.
Anyway, I remember a conversation that happened when I was probably 10 or 11 between my mom and the lady that was putting wallpaper in our kitchen. The lady, who was very southern, went off on a random tangent about how she does not pee in a can and therefore, they ARE NOT pee-kans. This was probably 15 years ago and every time I bake with pecans, every time I eat a pecan, every time I even think about pecans, I yell “I don’t pee in a can!” It never gets old.
I brought Pecan Pie Ice Cream to this shindig because it reminds me of fall. This ice cream tastes just like a pecan pie! It’s so bizarre but so delicious at the same time! I made little stars out of pie crust and used them to scoop up the ice cream – it was absolutely fantastic!
Thanks for letting me crash the Ice Cream Social! And sorry, Brandy, for talking about peeing in a can on your blog. Won’t happen again.
Craving, even more, ice cream? Try my Raspberry Chocolate Chip Ice Cream, Apple Butter Gingersnap Ice Cream, No Churn Cherry Amaretto Ice Cream, Peanut Butter Oreo Ice Cream or my Vanilla Malted Brownie Ice Cream.
Pecan Pie Ice Cream
This pecan pie ice cream tastes just like pie but in ice cream form! Delicious vanilla ice cream mixed with a sweet pecan pie filling and decorated with little pie crust cookies. You'll love this sweet ice cream treat!
Yield: about 1 quart
Prep Time: 40 minutes plus overnight cooling
Cook Time: 20 minutes
Total Time: 60 minutes plus overnight cooling
For the ice cream:
- 4 cups milk
- 1 cup half and half
- 1 cup sugar
- 4 egg yolks
For the filling:
- 3/4 cup dark corn syrup
- 1/2 cup brown sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup half and half
- 1/2 cup milk
- 2 egg yolks
- 1/4 cup chopped pecans, toasted
- 2 tablespoons butter
- 1 teaspoon vanilla or 2 teaspoons vanilla bean paste
- Pie dough
- Sprinkle of sugar
Source: Fake Ginger adapted from Cooking Light
To prepare ice cream, bring the 4 cups milk and 1 cup half and half to a boil in a large, heavy saucepan.
In the bowl of a stand mixer, beat together the sugar and egg yolks until light in color. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly. Return the mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160F, whisking constantly. Remove from heat. Cool completely overnight. Freeze according to ice cream manufacturer’s instructions.
To prepare filling, whisk together corn syrup, brown sugar, cornstarch, and salt in a medium-sized saucepan.
In a separate bowl, combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring well. Add milk mixture to sugar mixture; stir well with a whisk.
Place pan over low heat; cook about 10 minutes or until thick and bubbly, whisking constantly. Remove from heat; stir in pecans, butter, and vanilla. Transfer filling to a bowl. Place plastic wrap directly over filling; chill.
Spoon ice cream into a freezer-safe container; gently fold filling into ice cream. Cover and freeze until ice cream is firm.
Cut pie dough into shapes, sprinkled with sugar and baked at 350F for about 12 minutes or until golden.