No Cook Chocolate Pecan Ice Cream Recipes

NO COOK CHOCOLATE PECAN ICE CREAM

Steps:

• Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
• Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.).
• Transfer into airtight container and place in freezer 15 minutes. Stir pecans into prepared ice cream. Return to freezer; freeze until firm, about 1 to 1 1/2 hours.

CHOCOLATE PECAN ICE CREAM

Steps:

• Stir 8 ounces chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Bring cream and half and half to boil in heavy large saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hat cream mixture. return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on bake of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk in melted chocolate. Cover and refrigerate until cold, about 2 hours.
• Mix 7 ounces chopped chocolate and pecans into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container an freeze. (Can be make 3 days ahead.)

NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

Steps:

• Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
• Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.