Description
Indulge in a creamy, homemade butter pecan ice cream that perfectly blends richness with the delightful crunch of toasted pecans—a sweet treat for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pecans, chopped and toasted
- 1/2 cup unsalted butter
- 2 tsp pure vanilla extract
Instructions
- In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until smooth.
- Lightly toast chopped pecans in a skillet over medium heat for about 5 minutes, stirring occasionally.
- Melt butter in the same skillet and mix in the toasted pecans until coated; let cool slightly.
- Combine the pecan mixture with the cream mixture and refrigerate for at least two hours to chill.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).
- Transfer ice cream to an airtight container and freeze for several hours or overnight until firm.
Notes
- For added flavor, consider substituting walnuts or adding a sprinkle of cinnamon.
- If you don’t have an ice cream maker, stir the mixture every 30 minutes while freezing to achieve a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 350
- Sugar: 27g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg