Homemade Butter Pecan Ice Cream
Homemade Butter Pecan Ice Cream
Cuisinart
10
20 minutes
40 minutes
349
American
Dessert
Butter pecan ice cream is a rich and indulgent treat that perfectly balances sweet, nutty, and creamy flavors. The buttery, caramelized pecans add a delightful crunch and a deep, toasty flavor that complements the smooth vanilla base. Each bite offers a luxurious blend of creamy texture and nutty goodness, making it a timeless favorite for ice cream lovers.
You can purchase the ice cream maker we used to make this recipe on Amazon at this link: https://amzn.to/3WRRffI
Ingredients
- 4 tablespoons unsalted butter
- 1 cup pecans (halves, pieces or whole)
- 1 teaspoon sea or kosher salt
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 pinch sea or kosher salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
Directions
Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer to 40 minutes and press Start. Let the cream mix until it is thickened, about 40 minutes. Five minutes before the mixing is completed, add the reserved pecans through the mix-in opening and let them mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
