Butter Pecan Ice Cream

Yield: Serves 4
  • 4 Tbsp. butter
  • 1 c. pecans
  • 1 c. whole milk
  • 3/4 c. sugar
  • pinch of salt
  • 2 c. heavy cream
  • 1 Tbsp. vanilla extract
  1. In medium bowl, whisk together milk, sugar and salt until sugar is dissolved. Stir in cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Melt butter in medium skillet. Add pecans and cook over medium-low heat until toasted and golden, stirring frequently (about 6-8 minutes). Let cool. Remove cream mixture from fridge and freeze according to manufacturer's directions. Five minutes before ice cream is done churning, add pecans and butter.
  • dessert
  • favorite
Last updated 2016-12-25
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