Description
Delight in rich, creamy homemade butter pecan ice cream with toasted pecans, perfect for any occasion.
Ingredients
Scale
- 1 cup pecans, chopped
- 1 tablespoon butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened condensed milk
Instructions
- In a skillet over medium heat, melt the butter and add the chopped pecans. Toast the pecans until golden brown, about 3-4 minutes. Set aside to cool.
- In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
- Stir in the cooled pecans and sweetened condensed milk.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 240 minutes or until firm.
- Serve and enjoy your homemade butter pecan ice cream!
Notes
For the best texture, let the ice cream sit at room temperature for about 5-10 minutes before serving to make scooping easier.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 22g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: ice cream, butter pecan, homemade dessert, summer treat, frozen dessert