Butter Pecan Ice Cream
from the kitchen of Sharmagne Leland-St.John

4 tablespoons unsalted butter, melted
1 cup pecans, broken into bits or left whole
1 teaspoon kosher salt
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract

Before you start, follow the instructions on
your ice cream maker.

I use a Cuisinart and the ice cream maker bowl
must be in the freezer for 16 to 24 hours before
you start this recipe.

In a medium non-stick skillet, brown the melted
butter. Add pecans and the salt. Cook over low
to medium heat, stirring frequently until the
pecans are toasted and golden. Remove from
heat, strain and chill the pecans. Keep the
butter for use in another recipe or over waffles
or pancakes.

In a medium bowl combine the milk and sugar.
Whisk or beat with an electric mixer until the
sugar is completely dissolved.   Add the heavy
cream and vanilla. Stir to combine. Cover with
plastic wrap and place in the refrigerator for
1-2 hours or overnight.

Turn on the ice cream maker.  Pour the mixture
into the frozen bowl and mix until thickened
(approximately 20 minutes).  Five minutes
before this step is completed, add the pecans
and allow to blend in completely.

This ice cream will be soft and creamy. If a
firmer consistency is preferred, transfer to
an airtight container and place in the freezer
for 30 minutes before serving.


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