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. 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.
  2. Remove from heat, strain and reserve pecans, allowing them to chill.
  3. In a medium bowl, on low speed use a hand mixer to combine the milk and sugar. Until the sugar is dissolved.
  4. Stir in the heavy cream and vanilla. Cover and refrigerate for at least 2 hours.
  5. Whisk mixture together again before pouring into the ice cream maker.
  6. Pour mixture into the ice cream maker, turn on and set timer for 40 minutes.
  7. Let mixture thicken, usually about 40 minutes.
  8. Five minutes before mixture is completed, add the reserved pecans through the mix-in opening and let mix in completely.
  9. 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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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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