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Butter Pecan Ice Cream

A delightful homemade ice cream combining creamy sweetness with toasted pecans for a rich, flavorful treat.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 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
Pecans
  • 1 cup pecans, chopped Toast these in butter for added flavor.
  • 1 tablespoon butter Used for toasting the pecans.

Method
 

Preparation
  1. 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.
  2. In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
  3. Stir in the cooled pecans and sweetened condensed milk.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freezing
  1. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
Serving
  1. Serve and enjoy your homemade butter pecan ice cream!

Notes

To store your homemade ice cream, keep it in an airtight container in the freezer. It should last about 2-3 weeks. If it's too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.