1
/
of
1
Butter Pecan Ice Cream
Butter Pecan Ice Cream
Ingredients:
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- Pecans (your desired amount)
- 2 to 3 tbsp brown sugar
- 1 tbsp Heath toffee chunks (optional but recommended)
- 1/4 cup butter (divided)
- Sea salt, to taste
Instructions:
-
Whip the Base
- In a stand mixer (or using a hand mixer), whip the heavy whipping cream and sweetened condensed milk together until the mixture becomes nice and fluffy.
-
Toast the Pecans
- Melt ¼ stick of butter in a pan over medium heat.
- Add the pecans and toast them, stirring frequently, until they become fragrant.
- Remove from heat and set aside.
-
Make the Butter Toffee Syrup
- Melt the remaining ¼ stick of butter in the same pan.
- Stir in the brown sugar and Heath toffee chunks (if using).
- Mix until it forms a smooth syrup-like consistency.
-
Combine Everything
- Pour the butter toffee syrup and toasted pecans into the whipped cream mixture.
- Gently mix until everything is well combined.
-
Freeze
- Transfer the mixture into a freezer-safe container.
- Optional: Top with extra toasted pecans for even more crunch.
- Cover and freeze overnight.
-
Serve & Enjoy!
- Let the ice cream sit for a few minutes before scooping.
- Sprinkle a little sea salt on top for extra flavor.
