Butter Pecan Ice Cream Recipe

Ingredients: 

• 4  tablespoons unsalted butter
• 1  cup pecans (halves, pieces or whole)
• 1  teaspoon sea or kosher salt
• 1  cup whole milk
• ¾  cup granulated sugar
• pinch sea or kosher salt
• 2  cups heavy cream
• 1  tablespoon pure vanilla extract 

Preparations:

1. Melt the butter in a medium skillet. Add the pecans and 1
   teaspoon of salt. Cook over medium-low heat until pecans are
   toasted and golden, stirring frequently, about 6 to 8 minutes.
   Remove from the heat, strain and reserve the pecans, allowing
   them to chill. The butter can be used for another use – delicious
   over pancakes or waffles.
2.  In a medium bowl, use a hand mixer on low speed or whisk to
   combine the milk, sugar and pinch of salt until the sugar is
   dissolved. Stir in the heavy cream and vanilla. Cover and
   refrigerate at least 2 hours, or overnight. Whisk mixture together
   again before pouring into the ice cream maker. 
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, add the reserved pecans through the mix-in
   opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.