If you’ve read some of my other posts, you know my husband is OBSESSED with ice cream. It is by far his favorite dessert. In addition to being an ice cream connoisseur, he is also a ranch manger. He loves his job, but in the summer it can be pretty rough. We live in Texas, so he is working outside in the 100+ degree heat everyday this time of year. I don’t know how he does it… I wouldn’t last 5 minutes.
After a hard day of working outside for Rob and a hard day of being in the AC for me (haha), Butter Pecan Ice Cream is just the thing! I love this stuff for so many reasons. For starters, its incredibly easy – you don’t even have to use a ice cream maker (I use one just because I have one, but it totally works without it).
Some people make ice cream with a custard, which requires a lot of egg yolks, a lot of whisking, and even more time. That kind of ice cream tastes good, but so does my super simple recipe! The base is just 3 ingredients and then you can add whatever flavors, candies, or nuts you want. This time around I added pecans soaked and toasted in butter, lots of vanilla, and then I did something crazy… Something came over me and before I knew it I was pouring the butter I toasted the pecans in, into the ice cream. So… Yeah. Just when I thought I couldn’t make this ice cream and richer. When in doubt, add butter!
To start, golden goodness. Aka, sweetened condense milk.
Andddddd then some heavy cream + whole milk. This is not diet ice cream.
Lot of vanilla is really important in ice cream. And practically every other dessert!
Here’s when things get good. Melted butter with a touch of salt.
Pecans are good fresh, but toasted in a little bit of salty butter, they are AMAZING.
They’ll turn a deep golden brown when they have toasted long enough. Another sign of toasted perfection is the smell of your kitchen. When they’re done, it should smell like roasty toasty pecans.
I just love what the pecans and brown butter does to the ice cream mixture. So pretty! It takes it from good, to outstanding. The flavor that comes from the brown butter is irreplaceable. I know you’ll feel a little crazy adding butter to heavy cream and sweetened condense milk, but trust me… It is a MUST.
Here is when I pour the mixture into my ice cream maker. If you don’t have an ice cream maker, don’t worry! You can just put it into a plastic container with a lid and it will freeze up perfectly.
I love my ice cream maker because I have negative patience for things like this, so I want my ice cream as soon as possible. 21st century probs.
I love how there are some big pieces and some little flecks of pecans. That means every bite will have some buttery nutty goodness.
The perfect after work snack for a stinky and sweaty ranch manager!
And his AC loving wife.
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/2 cup whole milk
- 4 teaspoons vanilla extract
- 6 tablespoons butter, unsalted
- 1/2 teaspoon salt
- 1/2 cup pecans, roughly chopped
In a large bowl whisk the sweetened condensed milk, heavy whipping cream, whole milk, and vanilla extract together until completely combined. In a small sauté pan, melt the butter and add the salt. Let that brown on medium heat just slightly (about 5 minutes). It will continue to brown once the pecans are added. Add the pecans and stir to make sure they are all coated with butter. Toast the pecans for about 10 minutes or until you can smell them. Turn off the heat and let it cool for another 10 minutes. Add all the pecans and the butter into the ice cream mixture. The pecan will have soaked up a lot of the butter, so don’t worry if there isn’t a ton left. Stir until combined. At this point, you can pour it into your ice cream maker or into a plastic container with a lid. If using an ice cream maker, let it churn until it thickens (mine takes about 30 minutes) and then store it in an air tight plastic container in the freezer. If you are not using an ice cream maker, pour it into your container and let it freeze for at least 4 hours. Enjoy!