Vanilla Ice Cream With Andes Mint Pieces and Pecans – a delicious recipe with heavy cream, milk, sugar, salt, vanilla bean, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt.
2
Split the vanilla bean in half lengthwise and scrape the seeds from it - add them to the saucepan as well.
3
Warm the cream mixture over medium-low heat, stirring constantly until the sugar is completely dissolved.
4
Do not let the cream boil!
5
Remove the pan from the heat and add the remaining cup of cream, the milk and the vanilla extract.
6
Place the mixture in the refrigerator and chill well before churning.
7
(I usually do a minimum of 8 hours.
8
).
9
Freeze the mixture in your ice cream maker, according to the manufacturer's instructions.
10
Add the andes mint pieces and pecan pieces during the last minute or two of churning.
905
kcal
Calories
64
g
Fat
64
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 8 ingredients. The key ingredients include: 2 cups heavy cream, divided, 1 cup whole milk, 1 cup sugar, 1 pinch salt, and more.
Yes, Vanilla Ice Cream With Andes Mint Pieces and Pecans 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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