Homemade Butter Pecan Ice Cream

Instructions

1. Start by toasting the pecans: melt the butter in a pan over medium heat and add the chopped pecans. Stir continuously for about 3-5 minutes or until the pecans are toasted and fragrant. Set aside to cool.
2. In a saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool completely, then transfer to your ice cream maker and follow the manufacturer’s instructions.
5. Once the ice cream reaches a soft-serve consistency, fold in the toasted pecans.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Chef’s Tips

• For even more flavor, add a hint of cinnamon to the pecans while toasting.
• Make sure the custard base is completely cool before churning to ensure a creamier texture.
• Store leftovers in an airtight container to prevent freezer burn.

Nutrition (per serving)

Approximate: 350 calories, 3g protein, 28g carbs, 26g fat

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