no-cook, homemade butter pecan ice cream

Ingredients

• Servings: 1
• 2 (14 ounce) cans sweetened condensed milk
• 2 cups whole milk
• 1 (14 ounce) can evaporated milk
• 1 cup heavy whipping cream
• 1/4 cup white sugar
• 3 tablespoons molasses
• 4 teaspoons vanilla extract
• 6 tablespoons butter
• 1 teaspoon salt
• 1 pound pecans

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 2 hrs 57 mins


• combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. refrigerate mixture for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. mix pecans into melted butter until evenly coated. spread coated pecans in a single layer a baking sheet.
• bake in the preheated oven for 6 minutes. flip pecans and continue baking until toasted and fragrant, about 6 minutes more. remove butter pecans from oven and coarsely chop. measure 1 1/2 cups butter pecans and reserve the remaining for another use.
• pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. when ice cream is semi-solid (about 30 minutes), stop the machine. pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. cover ice cream with plastic wrap and seal container with a lid. freeze ice cream until solid, at least 2 hours.