Looking for a cool treat, then you are going to love this Homemade Butter Pecan Ice Cream recipe! This recipe can be made with or without a machine.
No Ice cream maker? No problem.
Start with a small skillet and melt the butter and add pecans, sugar and salt. Sauté for 3-4 minutes. Remove from heat to let cool.
In a medium bowl, pour cold heavy whipping cream into a bowl and whip with an electric mixer until it forms stiff peaks. In a small bowl, add sweetened condensed milk, vanilla extract and maple extract. Mix it together until combined. Then pour into the whipped cream folding it in until it’s thoroughly mixed together.
Add the cooled buttered pecans into the ice cream mixture and gently fold them in. Place in a plastic air tight container with a lid and freeze for 6 to 24 hours then serve.
If you have an Ice Cream maker, (we used this Cuisinart 1.5-Quart Ice Cream Maker)
the steps are similar. The only difference is that you don’t need to whip the heavy cream. In a medium bowl, mix all of the liquid ingredients together except the buttered pecans, those are put in at the end.
Cover and chill the mixture for an hour or two, then pour it in the ice cream maker.
Once the ice cream thickens and it’s almost done, add in the cooled buttered Pecans until they are mixed in, then serve!
Looking for a cool treat, then you are going to love this Homemade Butter Pecan Ice Cream recipe! This recipe can be made with or without a machine.
No Machine Instructions:
Ice Cream Maker Instructions:
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The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
