Butter Pecan ice cream is one of my favorites, and this recipe has so far been the best homemade recipe I've tried. It is worth noting that one reason I like to make my own ice cream is so I know what's going into it. I try to buy heavy cream that has the least amount of additives possible. Trader Joe's sells heavy cream that is only cream (milk)! When I don't make my own ice cream, the only kind I will buy is
Turkey Hill All Natural Ice Cream, for the same reason I stated above - it only has a few ingredients. Compare those few to the massive ingredient list on other ice cream containers and you will see the difference. I can now taste the difference as well, and feel so much better knowing that my nightly bowl of ice cream isn't loaded with junk!
Making homemade ice cream is pretty simple. I have two ice cream makers, a
Cuisinart and a
KitchenAid Mixer Attachment. I bought the Cuisinart soon after buying my house and liked that it came with an extra bowl. The KitchenAid attachment had less favorable reviews, so I passed it up, but I later received it for free as a promotion with the
KitchenAid Stand Mixer that my parents gave to me and my husband for our wedding. I have been using the KitchenAid attachment lately just because it is easier to get it out and use it on the mixer that is always sitting on the counter. However, they both work great and hold the same amount of ice cream. The only thing you have to be aware of is that the ice cream maker bowls need to freeze for at least 24 hours before making the ice cream. I have an extra freezer in my basement and keep the bowls in there at all times, so this is not an issue for me, but it may require planning ahead for others.
This
Butter Pecan Ice Cream Recipe is from the Cuisinart website, and it's very simple to make. You can also use this recipe as a base (the milk, sugar, salt, heavy cream and vanilla extract) and add in 1 cup of whatever you choose to make different flavors of ice cream. Cookies and cream is another one of my favorite recipes, so I recommend Oreos!
I enjoy soft ice cream, but it is pretty soft right after it is finished in the ice cream maker, so I usually freeze it for an hour or two before eating it. I use these
Ice Cream Storage Containers to store the ice cream, and they fit the amount that these two ice cream makers make. While I'm on the subject, I may as well mention that this is my absolute favorite
ice cream scoop! Give this recipe a try!
Butter Pecan Ice Cream
Recipe courtesy Cuisinart
The butter used to toast the pecans can be saved and used over pancakes or waffles.
4 Tablespoons unsalted butter
1 cup pecans (halves, pieces or whole)
1 teaspoon sea or kosher salt
1 cup whole milk
¾ cup granulated sugar
Pinch sea or kosher salt
2 cups heavy cream
1 Tablespoon pure vanilla extract
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 – delicious over pancakes or waffles.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, add the reserved pecans through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Makes about 5 cups.
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| Photos by JoJo |
