Amie bought me a Cuisinart Ice Cream Maker a couple years ago and in the summertime I love to make homemade ice cream. My all time favorite is “Chocolate, Chocolate Chip Mint” (recipe coming later). The machine came with a little recipe book, so I thought I would branch out and try something new. Under the “Vanilla” recipe they have a “Butter Pecan” variation. I had pecans & I had unsalted butter, perfect! Sooooo, because more IS better I thought I would “ribbon/drizzle/layer” some caramel in it! Well, I realized what a dork I was because I didn’t know until I took this picture that I bought “butterscotch” instead of “caramel” . . . but I can assure you it was still yummy! LOL1 cup whole milk 3/4 cup granulated sugar 2 cups heavy cream 2 teaspoons pure vanilla extract 1 stick unsalted butter 1 cup, roughly chopped pecans 1 teas. kosher salt caramel or butterscotch topping
Melt 1 stick unsalted butter in a 10″ skillet, add pecans & salt. Cook over medium-low heat, stirring frequently until the pecans are lightly browned. Remove from heat, strain and let cool. In medium bowl, use a hand mixer on low or whisk to combine the milk and sugar until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and vanilla. Turn machine on and pour mixture into freezer bowl. Mix for 25-30 minutes – last 5 min. add pecans. When ice cream is done – pour into airtight container while you “ribbon/drizzle/layer” your caramel or butterscotch topping. Freeze for at least 2 hours. Enjoy!