Homemade Butter Pecan Ice Cream

I have this thing for REALLY GOOD ice cream, made with REALLY GOOD ingredients. I saw an experiment on one of my favorite blogs which showed that most cartons of ice cream sold in the freezer section of your favorite grocery store, even the ones with basic, wholesome ingredients, will not melt when left out of the freezer. The stuff just shrinks a little bit and doesn't turn to liquid. ??? Strange... See this POST at Heavenly Homemaker where Laura experimented using homemade ice cream and two kinds of store bought ice cream. After 72 hours, both of the cartons of store bought ice cream had still not melted. Eeek! Something about that really bugs me.

Ice cream is one of those things that I never buy at the store any more. I have one of these Cuisinart countertop ice cream makers which doesn't need ice or salt:

I normally make Super Simple Vanilla ice cream or chocolate ice cream. This weekend I made Homemade Butter Pecan Ice Cream.

HOMEMADE Butter Pecan Ice Cream??? !!! Need I say more? This stuff is the most delicious, wonderful, creamy ice cream EVER! Straight out of the ice cream maker, it is divine (I had to taste...) although I placed mine in the freezer overnight for the whole scooping experience, ha-ha! I used fresh Missouri pecans for my ice cream (which I keep in my freezer). The hints of maple and toasted pecans will win you over for sure!

Keep in mind that with completely frozen, homemade ice cream you need to let it sit out until it is scoopable. The TINY bit of prep is COMPLETELY worth it.

Here's how I made Homemade Butter Pecan Ice Cream AT HOME MY WAY:

Homemade Butter Pecan Ice Cream

1 can sweetened condensed milk
2 cups heavy cream (sold as "whipping cream")
2 cups half & half
1 teaspoon maple flavoring/extract
3 Tablespoons butter/margarine (I used butter)
1 cup chopped pecans (check for shells)

Instructions:

In a small sauce pan melt butter/margarine, add pecans and cook a few minutes, stirring often until pecans are toasted.

Combine all ingredients, including the butter/toasted pecans, in a container, stir well. Place in fridge until cold (before adding to the ice cream maker).

After completely chilled, add to the ice cream maker and freeze according to manufacturer's instructions.

Place in freezer container and freeze. (Remember homemade ice cream needs to sit out and soften a bit before you can scoop it.)

Enjoy!

Gina

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