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Dessert for 6

Butter Pecan Ice Cream

$4.18for 465 minServes 6

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

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Nuts and seeds$0.70/oz typical2.25 oz$1.57Typical price
Butter$0.40/oz typical0.5 oz$0.20Typical price
Heavy cream$0.22/oz typical10 oz$2.28Typical price
Eggs$0.30 each typical2$0.60Typical price
Total for the servings shown$6.27

Pantry staples you likely have

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

Not included in the cost.

Swaps

  • Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
  • Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
  • 65 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $typical cost tier

AmericanVegetarianGluten-freeBudgetDessertsFallSummer

Typical price

$1.04 per serving$4.18 for 4

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

  1. Melt the butter in a skillet, toast the pecans over medium heat for 5 minutes, and cool them.
  2. Heat the half-and-half and brown sugar in a saucepan until steaming, then whisk the eggs in a bowl.
  3. 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.
  4. Cool the custard in a bowl of cold water for 15 minutes, then stir in the heavy cream and vanilla.
  5. 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.

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