1. 4 tablespoons unsalted butter
2. 1 cup pecans
3. 1 teaspoon salt
4. 1 cup whole milk
5. ¾ cup granulated sugar
pinch salt
6. 2 cups heavy cream
7. 1 tablespoon pure vanilla extract
Method :
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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