Butter Pecan Ice Cream

This recipe makes 3 cups of ice cream. I used a Cuisinart ice cream maker with capacity of 1 1/2 quarts.

Note that the ice cream maker bowl should be frozen for at least 16 to 24 hours prior to starting the ice cream. Also, the toasted pecans and ice cream base should be chilled in advance.

In a medium non-stick skillet over medium-low heat, melt butter. Add pecans and salt. Cook over low to medium heat until pecans are toasted and golden, stirring frequently, for about 8 minutes. Remove from heat, strain and reserve pecans. Let them chill in the refrigerator. Discard butter or keep for another recipe (perhaps over pancakes, waffles or in cookies).

In a medium bowl whisk to combine the milk and sugar until sugar is dissolved. Add the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. (I was short on time and since my ingredients were pretty cold, I did not refrigerate them for 1-2 hours.)

Turn on the Cuisinart ice cream maker according to manufacturer’s instructions and insert the frozen bowl. Pour the cream mixture into the frozen bowl and let it mix until thickened, about 20 minutes. Five minutes before mixing is completed, add the pecans and let them mix in completely.

This ice cream is soft and creamy. If a firmer consistency is preferred, transfer to an airtight container and place in the freezer for 30 minutes before you serve it.