How to make Butter Pecan Ice cream
- Heat a skillet on medium-low Melt the butter and add pecans to toast them. Stir occasionally until the nuts turn lightly brown. Add the brown sugar and a pinch of salt and turn off the heat after 2 to 3 minutes. Let the sugar melt and then let the mixture cool down for a while.
- In a mixing bowl, whip the heavy cream until its peaks form. Set it aside after 3 minutes.
- Pour in the sweetened condensed milk in a large bowl and whisk the vanilla in. Transfer the whipped cream to the bowl of condensed milk and mix them.
- Take a container (airtight), add half of the ice cream mixture, sprinkle the toasted pecans, and put the remaining half of the ice cream mixture on top of that. With a knife, incorporate the pecans into the ice cream by gently swirling.
- Cover the container and freeze it for at least 6 hours. Let the ice cream become firm. Take the ice cream out when it is firm and serve it chilled. You can add dry fruits and freshly cut fruits to add more taste.
The place of origin of the butter pecan ice cream is in the United States. In fact, butter pecan is a very popular flavor in the US where your plain old vanilla is often enriched with the goodness of buttery pecans for an unparalleled taste!