Description
Indulge in this rich and creamy homemade butter pecan ice cream, featuring toasted pecans and a delightful vanilla flavor. A perfect treat for warm days or special occasions!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 1 cup pecans, chopped
Instructions
- Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook, stirring frequently, for 4-5 minutes, until they are toasted and fragrant. Remove from heat and set aside to cool.
- Make the Ice Cream Base: In a medium bowl, whisk together the heavy cream, milk, sugar, salt, and vanilla extract until the sugar is completely dissolved.
- Chill the Mixture: Refrigerate the cream mixture for at least 1 hour to allow it to chill thoroughly.
- Churn the Ice Cream: Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically around 20-25 minutes). When the ice cream starts to thicken, stir in the toasted pecans.
- Freeze: Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
- Serve: Scoop and enjoy your homemade butter pecan ice cream!
- Prep Time: 15 minutes (plus chilling and freezing time)
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 29g
- Sodium: 80mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg