Butter Pecan Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup pecans, chopped
- 2 tablespoons butter
- Pinch of salt
Prep Time
15 minutes
Freeze Time
6–8 hours
Total Time
8 hours 15 minutes
Servings
6–8 servings
Instructions
Step 1: Toast the Pecans
Melt the butter in a skillet over medium heat. Add the chopped pecans and cook for 4–5 minutes, stirring often, until lightly toasted and fragrant. Let them cool completely.
Step 2: Prepare the Ice Cream Base
In a large bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar dissolves.
Step 3: Add the Pecans
Stir the cooled buttered pecans into the ice cream mixture.
Step 4: Churn
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Step 5: Freeze
Transfer the churned ice cream to a freezer-safe container. Cover and freeze for 6–8 hours or until firm.
Step 6: Serve
Scoop into serving glasses and enjoy.
Nutritional Benefits
- Provides calcium from milk and cream.
- Pecans contain healthy fats and minerals.
- A satisfying dessert that can be enjoyed in moderation.
- Contains a small amount of protein from dairy ingredients.
Q&A
Q: Can I make this without an ice cream maker?
A: Yes. Freeze the mixture in a container and stir every 30–45 minutes for about 3 hours.
Q: Can I use other nuts?
A: Yes, walnuts or almonds work well.
Q: How long does homemade ice cream last?
A: It can be stored in the freezer for up to 2 weeks in an airtight container.