Butter Pecan Ice Cream
Summertime calls for ice cream and a few weeks ago I made one my dad’s favorites, butter pecan. After making this ice cream, I asked myself, “why has it taken me so long to make homemade butter pecan ice cream?!”
So dust off your ice cream maker and ready yourselves to make the most creamy ice cream ever. It’s so easy to make that it will be on rotation this summer on your must make desserts list!
Butter Pecan Ice Cream via Cuisinart
1 cup pecans
1 tsp salt
4 tbsp butter
1 cup whole milk
3/4 cup sugar
2 cups heavy whipping cream
1 tablespoon vanilla
Melt the butter and add the pecans with salt and toast over medium heat (I sort of made browned butter so the pecans soaked in all the buttery goodness and didn’t leave any reserved butter as the original recipe suggests). Let the pecans cool while you prepare the ice cream base. In a medium bowl, mix the sugar and whole milk until the sugar disolves. Add the whipping cream and the vanilla to the milk mixture. Refrigerate for 2-3 hours or overnight ( I let my mixture set overnight).
Once the ice cream base has refrigerated, add to your ice cream maker and let mix for 15-20 minutes. Add the pecans a few handfuls at a time in the last 5 minutes of mixing. *Note: I couldn’t fit all of the pecans into the bowl while mixing. I had to add the remaining pecans after mixing by gently stirring into the ice cream. *
Transfer the ice cream to a freezer safe container. The ice cream will be very soft, but you can freeze for a few hours to get a more solid consistency. Just know that because this is a from scratch recipe with no presertatives, etc. it’s not going to set like store bought which is awesome, right? Once set, serve as you like in a bowl or in your favorite ice cream cone!
I am a huge butter pecan icecream fan – it is my favorite go to! I am going to challenge Vance to make it for me…he has the patience to use the icecream maker.
Please let me know if you make it Cheri! It’s so easy to make and tastes great. Not too sweet. 🙂