Butter Pecan Ice Cream (Homemade-GLC)

4 tablespoons unsalted butter
1 cup chopped pecans
1 teaspoon salt
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract

Melt butter in medium skillet. Add pecans and salt, cooking over medium-low heat until pecans are toasted and golden. Stir frequently about 6-8 minutes. Remove from heat, strain and reserve pecans, allowing them to chill. (Butter can be saved and used another time like over pancakes or waffles.)

In a medium saucepan use a hand mixer on low speed or whisk to combine milk, sugar and salt until sugar is dissolved. Stir in heavy cream and vanilla. Cover and refrigerate a minimum of 2 hours or overnight.

Using a homemade ice cream maker (like Cuisinart), pour mixture into frozen freezer bowl (bowl should have been in freezer overnight before using). Let it mix until thickened (about 20 minutes). Five minutes before mixing is completed add reserved pecans and mix in completely. Ice cream will have a soft, creamy texture. Transfer to an airtight container and freeze for at least 2 hours.

Serving Size: 10 half cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LAC936.