This Butter Pecan Ice Cream is easy to make and tastes insanely good!
I know this looks really good and you are in awe of my awesomeness.
You are probably wondering how we can eat ice cream when it's so freaking cold outside. It is a hard concept.
All I can tell you is it's warm and toasty in the house. So, that's the loophole. You now know the secret of the universe.
I probably should have kept that to myself. Er, forget I said anything. There's no loophole. Hey what's that behind you? *tries to edit quickly*
We went out to the barn today to see horsey. I was so pleased when the farrier turned up. Not because he's a total cutie-patootie but because he brought his girlfriend with him. She's an old friend of mine and mini-me's.
Mr Cutie Patootie walked in and when I stopped staring looked around there was his darling girlfriend. I adore this girl and have such fond memories of her from years past.
She is older than mini-me but she was one of the only ones who didn't care about stuff like that and took mini-me under her wing and made her feel welcome. Mini-me is very shy. Back then she was uber shy. This young gal made sure to always talk to her and I remember finding them sitting under a tree outside talking one day. I am ever grateful to Anna-Marie for always being kind to my daughter.
I had not seen her in years. We keep in touch via facebook but that's not the same. Today we got caught up. Love days like that.
Doesn't hurt to have some eye candy wandering around in the background either let me tell you.
More Ice Cream Recipes:
- Roasted Blueberry Cheesecake Ice Cream
- Strawberry Sherbert in Cooky Cups
- Apple Crisp Ice Cream
- Brownie Explosion Ice Cream Sundae
- Copycat Moosetracks Ice Cream
- Vegan Toasted Coconut Ice Cream
- Oreo Ice Cream
- Pink Lemonade Ice Cream
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Butter Pecan Ice Cream
- 1 cup dark brown sugar
- 1 cup whole milk
- 1 dash salt
- 2 cups heavy cream
- 1.5 cups pecans chopped
- 1 teaspoon vanilla
- 3 tablespoons butter
- In a stand mixer combine the sugar, whole milk and salt. Mix until sugar dissolves.
- Now add the heavy cream, pecans, vanilla and butter. Mix again for a few minutes.
- Cover and stick in your fridge for 1 to 2 hours.
- Remove from fridge and transfer liquid to your FROZEN ice cream maker bowl. Set the bowl on to the machine.
- Turn on and let it churn for about 15 to 20 minutes.
- You can serve immediately or stick it in the freezer until you are ready to serve it.
- If you freeze it make sure you take it out about 5 to 10 minutes before you want to scoop it.
- Serve with a big smile.
Thanks for visiting today!
If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more ice cream recipes as well.
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I love my ice cream maker. I was convinced when I bought it that I would never use it. Who knew it would take over my blog. Lol! Eye candy=good, ice cream=good.
Oh nut allergies are tough. I think it would be the one thing if they told me I was allergic to that I would cry like a baby. I eat nuts every day. Must be hard to keep it at bay, so many things have it inside. I am so glad they label stuff now.
Thank you miss Tori! I am so glad you liked it.
Lol, I know right!
Steve @ the black peppercorn
You kill with your ice creams! this is another winner
Cassie/Bake Your Day
Butter pecan is one of my favorites. YUM!
Amazing as always..I want one right now and I am on juice diet:)) Awesome post!
Thanks so much Steve!
So good right!
Lol, I could not do the juice thing. Kudos my friend. Keep up the good work.
Butter Pecan is one of my all time favorite ice cream flavors ~ gotta give this a try!
We really enjoyed this recipe.
Thanks so much. My Dad was a big fan of butter pecan.