| Butter Pecan Ice Cream Makes 1.5 Quarts Ice Cream Base 2 cups of heavy whipping cream 2 cups whole milk ½ cup of honey ¼ cup sugar 2 teaspoons vanilla extract 1/8 teaspoon Kosher salt Butter Pecan Mixture 1 cup of chopped pecans 3 Tablespoons butter 2 Tablespoons brown sugar In a large bowl add milk, cream, sugar, honey, vanilla and salt. Whisk until the sugar is dissolved. Pour into ice cream maker and churn until the ice cream is half way done. You'll know because it will start to thicken and rise in the maker. At this point add the butter pecan mixture from below. Finish churning the ice cream. Spoon butter pecan ice cream into ice cream or plastic containers, cover with plastic wrap and place on tight fitting lids. Place in freezer for at least 3 to 4 hours. You'll might need two containers because this makes 1.5 quarts. To make the butter pecan mixture add butter to a small sauce pan over low heat. Add pecans and cook and stir for 2 minutes. Add brown sugar and cook and stir until brown sugar is mixed in well and starts to melt. Pour out onto plate and spread out into one layer. Let cool for 15 minutes before adding to the churning ice cream. Enjoy. Peace, CK |
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