Once upon a time, you’d never find me at home. I woke up, went to work, went out, stayed out, came home very late. Repeat. For YEARS.
Last night, Bella stayed at my inlaws’ house. I went to work. Then I came home. And stayed home. With this.
My, how times have changed. And I’m okay with that.
Butter Pecan Ice Cream
from Delightful Repast
1/3 cup sugar
1/3 cup brown sugar (I used light)
2 teaspoons pure vanilla extract
pinch of salt
1 cup milk (I used 1%)
2 cups heavy cream
2 tablespoons butter
1 cup pecans, finely chopped
Whisk sugars, vanilla, salt and milk together in a bowl. Stir in heavy cream and refrigerate for at least 2 hours.
While mixture is chilling, melt butter in a small skillet over medium-low heat. Add pecans (and a pinch of salt, if using unsalted butter). Cook until pecans are toasted, stirring frequently, for about 5-6 minutes. Set aside to cool completely.
Pour chilled mixture into ice cream maker. Freeze according to manufacturer’s instructions. With about 5 minutes of churning time left, add pecans.
Transfer ice cream to freezer-safe container and place in freezer for at least 2 hours before serving.
Makes about 5 cups.
Linked to: Sweet Tooth Friday