This ice cream is sure to get rave reviews this summer, whether served on its own or alongside a slice of homemade peach pie.
Homemade Ice Cream Recipes
Simple Butter Pecan Ice Cream Recipe
1/3 cup sugar
1/3 packed cup dark brown sugar
2 teaspoons vanilla extract
1 cup milk, whole or reduced fat
2 cups heavy whipping cream
2 tablespoons unsalted butter
1 cup finely chopped pecans (4 ounces)
1/8 teaspoon salt
In medium bowl (use a 2-quart glass measure to make pouring into the machine easier), whisk together sugars, vanilla, salt and milk until sugars are dissolved. Stir in heavy cream. Cover and refrigerate for at least 4 hours or overnight.
At least 1 hour before making ice cream, melt butter in small skillet over medium-low heat. Add pecans and salt, and cook, stirring frequently, until pecans are toasted, about 6 to 8 minutes. Set aside to cool completely.
Freeze in ice cream maker according to manufacturer’s instructions. Mix until thickened, about 10 to 15 minutes. With machine still running, pour toasted pecans through spout and let mix in completely, up to 5 minutes.
Transfer soft ice cream to freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 15 minutes before serving. Yields about 5 cups.