Easy, , Serves 5 Cups
Butter pecan ice cream is smooth vanilla ice cream with a slight buttery flavor, with pecans added. Just delicious!
- 4 tbs Unsalted butter
- 1 cup Pecans (halves, pieces or whole)
- 1 tsp Sea or kosher salt
- 1 cup Whole milk
- 2 cups Heavy cream
- 1 tbs Pure vanilla extract
- 1 Melt the butter in a medium fry pan. Add pecans and salt. Cook over meduim-low heat until pecans are toasted and golden, stir frequently, about 6-8 minutes.
- Remove from heat, strain and reserve pecans, allowing them to chill.
- In a medium bowl, on low speed use a hand mixer to combine the milk and sugar. Until the sugar is dissolved.
- Stir in the heavy cream and vanilla. Cover and refrigerate for at least 2 hours.
- Whisk mixture together again before pouring into the ice cream maker.
- Pour mixture into the ice cream maker, turn on and set timer for 40 minutes.
- Let mixture thicken, usually about 40 minutes.
- Five minutes before mixture is completed, add the reserved pecans through the mix-in opening and let mix in completely.
- The ice cream will have a soft and creamy texture. If a firmer texture is required, transfer into an air tight container and place in freezer for about 2 hours.
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