Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons unsalted butter
- ½ cup pecans finely chopped
- 2 large eggs at room temperature
- ¾ cup sugar
- ⅛ teaspoon salt
- 2 cups half and half
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
- 1 cup pecans coarsely chopped
- pecan topping
- =
Directions
Melt 2 tablespoons butter in large skillet over medium heat.
When foam subsides add finely chopped pecans and reduce heat to low.
Sauté pecans stirring frequently until coated with butter and aromatic about 5 minutes.
Remove from heat and let cool to room temperature.
Beat eggs in large bowl until blended then beat in sugarand salt until eggs are light in color and mixture is creamy then stir in half and half and vanilla until blended.
Cook over low heat about 10 minutes.
Cool to room temperature and then chill.
Beat heavy cream in chilled bowl with chilled beaters until soft peaks form then fold into egg mixture until thoroughly blended.
Process in ice creammaker according to manufacturers directions then serve with pecan topping.