Description
A delightful homemade ice cream combining rich creaminess with toasted pecans.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup pecans, toasted and chopped
- 1 tablespoon unsalted butter
Instructions
- In a small pan, melt the butter over medium heat. Add the chopped pecans and toast for 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Set aside to cool.
- In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and brown sugar until the sugars are dissolved. Stir in the vanilla extract.
- Pour the mixture into a shallow dish or container and refrigerate for 2 hours to chill thoroughly.
- Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it thickens to a soft-serve consistency.
- In the last 5 minutes of churning, add the toasted pecans to the ice cream maker, allowing them to mix in evenly.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
Serve with extra toasted pecans or a drizzle of caramel sauce. Store in an airtight container in the freezer.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: butter pecan ice cream, homemade ice cream, dessert recipe