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Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
- Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least an hour.
- In a skillet over medium heat, melt the butter. Add the chopped pecans and salt, stirring frequently, until the pecans are toasted and coated in the butter. This should take about 5 minutes. Remove from the skillet and let cool.
- Once the ice cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add the cooled pecans.
- Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
- Serve and enjoy your homemade Butter Pecan Ice Cream!
Chef’s Tips
- Heat pecans slowly to prevent burning and enhance flavor.
- Ensure the cream mixture is well chilled before churning for a smoother texture.
- Experiment with a splash of bourbon for an extra layer of flavor.
Nutrition (per serving)
Approximate calories: 350, Protein: 3g, Carbs: 25g, Fat: 28g
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