Try this Butter Pecan Ice Cream recipe, or contribute your own.
Suggest a better descriptionSource: Cuisinart
1. Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them
to chill. The butter can be used for another use –delicious over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2250 | ||
Calories from Fat: 2152 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.1g | 319 % | |
Saturated Fat 106.2g | 531 % | |
Monounsaturated Fat 88.7g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 518.5mg | 160 % | |
Sodium 212.4mg | 7 % | |
Potassium 865.9mg | 23 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 16.4g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2250
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