Butter Pecan Ice Cream

READY IN: 1hr
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Add the pecans, sugar, and butter to an 8-inch skillet.
  • Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
  • Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
  • Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
  • In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
  • Add in the whipping cream; stir to combine.
  • In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
  • Stir in pecans.
  • Ripen for 4 to 24 hours.