Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup pecan halves
- 4 tablespoons unsalted butter
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the pecan halves and cook until toasted and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, vanilla extract, and salt until the sugar is dissolved.
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- During the last few minutes of churning, add the toasted pecans. Once churning is complete, transfer the ice cream to an airtight container and freeze for at least 2-3 hours before serving.
Notes
- Use high-quality ingredients for the best flavor.
- Toast the pecans to enhance their nutty flavor.
- Chill the ice cream base thoroughly before churning.
- Don’t over-churn the ice cream to avoid graininess.
- Allow adequate time for freezing to achieve the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg