Description
A rich, creamy, and crunchy Southern classic made with brown sugar and butter-toasted pecans.
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon melted butter
1 cup chopped pecans
2 tablespoons butter
1 pinch salt
Instructions
Step 1: Melt 2 tablespoons of butter in a skillet and toast pecans with a pinch of salt until fragrant; let cool completely.
Step 2: Whisk heavy cream, whole milk, and brown sugar in a saucepan over low heat until sugar is dissolved.
Step 3: Remove from heat and stir in vanilla extract and 1 teaspoon of melted butter.
Step 4: Chill the mixture in the refrigerator for at least 4 hours or overnight.
Step 5: Churn the chilled mixture in an ice cream maker according to manufacturer instructions.
Step 6: Add the toasted pecans during the last 5 minutes of the churning process.
Step 7: Transfer to a container and freeze for 4 hours until firm.
Notes
Ensure the ice cream bowl is completely frozen before starting and toast the pecans for maximum flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310 kcal
- Sugar: 19g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
