The butter used to toast the pecans can be saved and used over pancakes or waffles.
Makes about 5 cups (ten ½-cup servings)
4 tablespoons unsalted butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
1 tablespoon pure vanilla extract
Nutritional information per serving (based on ½ cup): Calories 330 (79% from fat) • carb. 14g • pro. 3g • fat 30g • sat. fat 15g • chol. 81mg • sod. 58mg • calc. 68mg • fiber 1g
1. 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.
2. 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 salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture.
4. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.