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! LOL

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!