Butter Pecan Ice Cream

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Butter Pecan Ice Cream
The butter that is used to toast the pecans can be saved and served over waffles or pancakes.
Course Dessert
Servings
cups
Ingredients
Course Dessert
Servings
cups
Ingredients
Instructions
  1. Melt the butter in a medium fry pan.
  2. Add the pecans and 1 tsp salt.
  3. Cook over medium-low heat until pecans are toasted and golden, stirring frequently about 6-8 mins. I overdid this in the first batch and cooked them too brown and I found them to be a bit bitter.
  4. Remove the pecans from the heat, strain and reserve the pecans allowing them to chill. So I put them in the fridge until Im ready to add them to the ice cream
  5. The butter can be poured over pancakes or waffles - delicious
  6. In a medium bowl combine the milk, sugar and salt and using a hand mixer on low speed or a whisk, mix until sugar is dissolved.
  7. Stir in the heavy cream and vanilla.
  8. Cover with cling wrap and refrigerate for at least 2 hours and preferably overnight.
  9. Fit the ice cream paddle to the machine.
  10. Remove the ice cream from the fridge and whisk the mixture together before pouring it into the ice cream maker.
  11. Follow the instructions for your brand of ice cream maker. I am using a Cuisinart compressor ice cream maker.
  12. Turn on the unit, set the timer for 40 minutes and press start.
  13. About 5 minutes before the mixing is completed, add the reserved pecans through the mix-in opening and let it mix in completely.
Recipe Notes

This ice cream has a smooth creamy texture. If you want a firmer consistency transfer the ice cream to an airtight container (I use a Tupperware Rock n Serve as it is just the right size) and place in the freezer for about 2 hours. Remove from the freezer 15 mins before serving.

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