Ice Cream, Butter Pecan From Cuisinart

By Floridaberry

Great! The butter left over from these pecans can be used over pancakes or waffles.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup pecans
• 1 teaspoon salt
• 1 cup whole milk
• 3/4 cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract

Preparation

Step 1

1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use.

2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

3. Turn the Cuisinart ice cream maker on: pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. (I added these slowly) The ice cram will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Note**** I ONLY USED 3/4 CUP OF PECANS BECAUSE 1 CUP SEEMED TOO MANY AND IT TURNED OUT GREAT!