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Butter pecan no-churn ice cream Recipe

   
 

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     Butter pecan no-churn ice cream

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 cup of pecans
2 tablespoon of salted butter
1/2 cup of sugar
1 cup plus 2 tablespoons of powdered sugar (confectioner’s)
2 1/2 cups of heavy whipping cream
1 teaspoon of real vanilla extract
 

Instructions
Grab 1 cup of pecans. Give them a nice rough chop. Add 2 tablespoon of salted butter to a skillet. Pour in 1/2 cup of sugar. Then toss in the chopped pecans right on top. Cook over medium heat, stirring almost constantly until the butter and sugar melt. Turn it out on to a buttered cookie sheet to cool.
Add 1 cup plus 2 tablespoons of powdered sugar (confectioner’s) to a mixing bowl. Next add 2 1/2 cups of heavy whipping cream to the sugar. Followed by 1 teaspoon of real vanilla extract. Mix the cream, milk and vanilla with a hand-held mixer until it holds soft peaks.
The caramel pecans should be cool now. Break them up into pieces using your hands or a sharp knife. You can break it into tiny pieces or leave it really chunky, what ever you like. Pour the ice cream mixture into a freezer safe bowl with a cover. Followed by the pecans, then pop the top on and into the freezer it goes. Take it out of the freezer in about 2 hours and stir it to evenly distribute the pecans through the ice cream before it completely freezes.


Originally Submitted
8/22/2011





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