Caramel Pecan Ice Cream?

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ice creamAmie 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! LOL

1 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!

 

About countrygirlbling

Hi, I'm hoping that my blog and my experiences will help to encourage you. Our journey through life can be unpredictable at times but KNOW that if you are a believer in Christ, HE will always have your best interest at heart! (Even when things don't make sense!) Toodles

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