No Churn Butter Pecan Ice Cream Recipe On Food52

NO-CHURN BUTTER PECAN ICE CREAM

No-Churn Butter Pecan Ice Cream image

Make and share this No-Churn Butter Pecan Ice Cream recipe from Food.com.

Provided by csbndc

Categories Ice Cream

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1/8 teaspoon salt
2 cups pecans, chopped
3 tablespoons brown sugar
2 cups heavy cream, cold
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Steps:

In a large skillet, toast pecans in melted butter over medium heat for 3-4 minutes. Stir in the salt, brown sugar and continue stirring until sugar is melted. Remove pan from heat and transfer pecans to a baking sheet to cool.
Pour the heavy cream into a mixing bowl and whip the cream until stiff peaks form, about 3 minutes. Set aside.
Pour the sweetened condensed milk in a large bowl and whisk in the vanilla.
Transfer the whipped cream to the bowl of condensed milk. Gently fold until completely mixed.
Transfer half of the ice cream mixture into a freezer container.
Sprinkle the toasted pecans over the top.
Top with remaining ice cream mixture.
Using a knife, gently swirl the pecans into the ice cream.
Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.

Nutrition Facts : Calories 599.5, Fat 48.8, SaturatedFat 19.9, Cholesterol 106, Sodium 148.8, Carbohydrate 37.6, Fiber 2.6, Sugar 33.2, Protein 7.7

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