No Churn Butter Pecan Ice Cream Recipes
NO-CHURN BUTTER PECAN ICE CREAM
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
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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- Place the whipping cream in a medium bowl, and beat it with a mixer, using the whisk attachment if there is one, until stiff peaks form and you have the consistency of whipped cream.
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