Butter Pecan Ice Cream

Splendid memories are attached to this one. Lots of nostalgia around butter pecan ice cream.

Ingredients

• 1 cup darkish brown sugar
• 1 cup whole milk
• 1 dash vanilla salt (ordinary salt is acceptable)
• 2 cups heavy cream
• 1-½ cup pecans, chopped
• 1 teaspoon vanilla
• Three tablespoons butter

Instruction

Be aware: freeze the bowl of your ice cream mixer properly in advance of beginning this recipe.

Inside the bowl of a stand mixer integrate the sugar, complete milk and salt. Blend till sugar dissolves.

Now upload the heavy cream, pecans, vanilla and butter. Blend once more for a few minutes.

Cowl the bowl and stick it in your refrigerator for 1 to two hours.

Take away from fridge and transfer liquid in your frozen ice cream maker bowl. Set the bowl onto the system. Flip it on and allow it churn for approximately 15 to twenty minutes.

You could serve without delay or stick it within the freezer till you are prepared to serve it.

If you freeze it make sure you take it out about 5 to 10 mins earlier than you want to scoop it.

Serve with a big smile.

*yields 5 cups.

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