Description
Indulge in a homemade butter pecan ice cream that combines creamy richness with crunchy toasted pecans for a nostalgic summer treat. Perfect for any gathering or cozy night in!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup toasted pecans, chopped
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8-10 minutes until golden brown.
- In a saucepan over low heat, melt the unsalted butter until bubbly but not browned.
- In a large bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until well combined.
- Stir in the melted butter and toasted pecans gently.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (about 20-25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours or overnight.
Notes
- For added flavor, try drizzling maple syrup or chocolate sauce on top when serving.
- You can substitute pecans with walnuts for a different nutty profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg