- Level: Easy
- Yield: 1 pint
- Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 255
Total Fat: 20 g
Saturated Fat: 8 g
Carbohydrates: 17 g
Dietary Fiber: 1 g
Sugar: 16 g
Protein: 5 g
Cholesterol: 39 mg
Sodium: 146 mg - Total Time: 42 min
- Prep: 10 min
- Inactive: 25 min
- Cook: 7 min
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon light brown sugar
- Pinch of salt
- 1 cup pecans, chopped
- 1/2 cup heavy cream
- 2 cups buttermilk
- 1/2 (14-ounce) can sweetened condensed milk
- 1/2 (5 1/3-ounce) can evaporated milk
- 1/2 teaspoon vanilla extract
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Instructions
- Fire up the fun in a large saut pan: Melt the butter, stir in the light brown sugar, a pinch of salt, and chopped pecans. Cook on medium-high as bubbles dance and the sugar melts into a glossy glaze, about 6-8 minutes. Spread on a baking sheet to cool, then chill for 10 minutesyour candied pecans are about to steal the show!
- Whisk up creamy magic: Blend heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Fold in those cooled pecans for bursts of crunchy delight. Now, churn into frozen bliss two ways:
- Ice Cream Maker: Follow your machine's instructions, then freeze in an airtight 2-quart container for 5+ hours, stirring every 30 minutes for the first 2 hours, then hourly.
- No-Churn Shake Method: Fill a large container with 2 cups ice and 1/2 cup coarse sea salt. Seal the mixture in a 1-gallon bag, shake vigorously 10-15 minutes (add ice/salt midway). Rinse, scoop, and devour!
Craving a scoop of Southern heaven? This buttery pecan ice cream is your easy ticket to creamy, crunchy perfectionperfect for summer nights or anytime indulgence!
