Ok this is the best ice cream I have ever had. It has ruined the store-bought ice cream for me forever. It is so easy to make but just takes a little bit of patience. If you want low-fat this is definitely NOT low-fat. Just enjoy a small amount like I did!
- 4 tablespoons unsalted butter
- 1 cup pecan halves
- 1 teaspoon sea salt, plus pinch
- 1 1/4 cups whole milk
- 1 cup cane sugar
- 2 1/2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- Melt the butter in a medium-sized non-stick skillet (do not use cast iron or the butter will likely burn) over medium-low heat. Add the pecans and continue to cook for about 6 minutes stirring frequently. Turn off the heat and strain off the butter. Place the pecans in an airtight container in the refrigerator to chill until ready to use.
- In a mixing bowl, add the milk, sugar, and sea salt. Whisk to combine. Add the heavy cream and vanilla and stir to combine. Place the mixture in the refrigerator in a sealed container or covered with plastic wrap for at least 2 hours or up to overnight.
- Once the milk mixture has chilled, remove it from the refrigerator and whisk it to combine as the ingredients will have separated a little.
- Process in your ice cream maker according to the package instructions allowing to mix until it is very thick. I know mine is done when it starts to come out of the bowl a little (mine took about 40 minutes). According to the Cuisinart instruction booklet for the Gelateria ice cream maker, “Press Ice Cream and then Start/Stop. Pour the mixture through the spout add then cover with the cap. Let mix until thickened.”
- Add the pecans and allow to mix a few more seconds.
- Place the ice cream in an airtight container and store in the freezer.