Butter Pecan Ice Cream – a delicious recipe with Brown Sugar, Milk, Vanilla Salt, Heavy Cream, Pecans, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: Freeze the bowl of your ice cream mixer well in advance of starting this recipe.
2
In the bowl of a stand mixer combine the sugar, whole milk and salt. Mix until sugar dissolves.
3
Now add the heavy cream, pecans, vanilla and butter. Mix again for a few minutes.
4
Cover the bowl and stick it in your fridge for 1 to 2 hours.
5
Remove from fridge and transfer liquid to your frozen ice cream maker bowl. Set the bowl onto the machine. Turn it on and let it churn for about 15 to 20 minutes.
6
You can serve immediately or stick it in the freezer until you are ready to serve it.
7
If you freeze it make sure you take it out about 5 to 10 minutes before you want to scoop it.
8
Serve with a big smile.
9
*Yields 5 cups.
981
kcal
Calories
71
g
Fat
68
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Dark Brown Sugar, 1 cup Whole Milk, 1 dash Vanilla Salt (regular Salt Is Acceptable), 2 cups Heavy Cream, and more.
Yes, Butter Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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