Butter Pecan Ice Cream

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Directions

Step 1: Prepare the Pecans

  1. In a medium skillet, melt the butter over medium heat.
  2. Add the chopped pecans and stir continuously until they are toasted and fragrant, about 5-7 minutes.
  3. Remove from heat and set aside to cool.

Step 2: Make the Ice Cream Base

  1. In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt.
  2. Whisk until the sugar is completely dissolved.

Step 3: Combine and Chill

  1. Once the pecans have cooled, fold them into the ice cream mixture.
  2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.

Step 4: Churn the Ice Cream

  1. Pour the chilled mixture into an ice cream maker.
  2. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.

Step 5: Freeze and Serve

  1. Transfer the churned ice cream into an airtight container.
  2. Freeze for at least 4 hours or overnight to allow the ice cream to firm up.
  3. Serve in bowls or cones and enjoy!

Kitchen Equipment Needed

  • Medium skillet
  • Large mixing bowl
  • Whisk
  • Ice cream maker
  • Airtight container
  • Measuring cups and spoons

Tips and Variations

  • Quick Toasting: If you’re short on time, you can toast the pecans in the oven at 350°F for 10 minutes instead of using a skillet.
  • Flavor Boost: Add a teaspoon of bourbon or rum to the ice cream base for an extra depth of flavor.
  • Nut Substitutes: If you’re allergic to pecans, try using walnuts or almonds.
  • Sweetener Alternatives: Substitute granulated sugar with honey or maple syrup for a different sweetness profile.

Storing Leftovers

Store any leftover ice cream in an airtight container in the freezer. Homemade ice cream is best enjoyed within 2 weeks to maintain its creamy texture and fresh flavor.

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