Butter Pecan Ice Cream

Method

1. 1

   Toast the pecans

   Melt butter in a skillet over medium heat. Add pecans and salt, toss to coat, and toast for 4–5 minutes until fragrant and golden. Cool completely.

   
2. 2

   Make the base

   Stir vanilla extract into the condensed milk. Set aside.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the vanilla condensed milk into the whipped cream gently.

   
5. 5

   Add the pecans

   Fold in most of the cooled buttered pecans. Pour into a container and top with remaining pecans.

   
6. 6

   Freeze and serve

   Freeze for at least 6 hours. Scoop and serve with a drizzle of warm caramel sauce.