Butter Pecan Ice Cream

By beltranm

Ingredients

• 4 tablespoons unsalted butter
• 1 cup pecan halves and pieces
• 1 teaspoon kosher salt
• 1 cup whole milk
• 3/4 cup sugar
• pinch of salt
• 2 cups heavy cream
• 2 tablespoons pure vanilla extract

Preparation

Step 1

1. Melt the butter in a 10-inch skillet. Add the pecans and kosher salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use). Chill the nuts.

2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

3. Turn on ice cream maker. Pour the milk/cream mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.