Honey Pecan Cheesecake Ice Cream

Oklahoman Published: September 29, 2004
Winning recipe in the 2004 "Best Scoop" Homemade Ice Cream Contest at the Oklahoma State Fair.

Makes 4 quarts

2 cups chopped pecans

4 tablespoons butter

6 cups half and half

4 cups packed brown sugar

8 eggs, lightly beaten

1 package (8 ounces) cream cheese

2 cups heavy whipping cream

2 tablespoons honey

In a skillet, toast pecans in butter over medium-low heat for 5-6 minutes or until lightly browned. Cool.

In a heavy saucepan, heat half and half to 175 degrees; 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 to medium heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Stir in cream cheese until melted.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and honey. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. Stir in toasted pecans.

Fill cylinder of ice cream freezer 2/3 full. Freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Source: Jane Ozment of Purcell.

NewsOK.com has disabled the comments for this article.

Trending Now


  1. 1
    Best cities to launch a startup
  2. 2
    Drought-stricken California may restrict outdoor water use
  3. 3
    Eva Mendes, Ryan Gosling pregnancy sparks Twitter shock from fans - NY Daily News
  4. 4
    Advocates for blind, deaf want more from Apple
  5. 5
    World Cup Fan Scores Modeling Gig From Cheering
+ show more