No-Cook, Homemade Butter Pecan Ice Cream
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Ingredients2 h 57 m servings 520 cals
Original recipe yields 16 servings (1 /2 gallon)
- Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
- Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
- Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.
- Cook's Notes:
- Substitute 3 cups whole milk for the 2 cups whole milk and 1 cup heavy whipping cream, if desired. I generally use the 3 cups whole milk version. (for cost cutting) However, the whipping cream version will create a smoother texture.
- Unused buttered pecans can be frozen for future batches of ice cream, if you can resist eating them as snacks.
- Reason for chilling mixture and covering with plastic wrap is to prevent ice crystals from forming in your ice cream.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of butter pecans. The actual amount of butter pecans consumed will vary.
Per Serving: 520 calories; 37.4 g fat; 40.9 g carbohydrates; 9.5 g protein; 59 mg cholesterol; 284 mg sodium. Full nutrition