The strawberry ice cream was so good I thought I’d try another flavor. Who knows I might make 31 flavors before this is over. Butter pecan……..yum! This version has crunchy bits of caramel and pecans in it, and the flavor is oh so good.
Grab 1 cup of pecans.
Give them a nice rough chop.
Add 2 tablespoon of salted butter to a skillet.
Pour in 1/2 cup of sugar.
Then toss in the chopped pecans right on top.
Cook over medium heat, stirring almost constantly until the butter and sugar melt.
Before you know it you’ll have the most delicious caramel and pecans.
Turn it out on to a buttered cookie sheet to cool.
While the caramel pecans are cooling, let’s make some vanilla ice cream.
Add 1 cup plus 2 tablespoons of powdered sugar (confectioner’s) to a mixing bowl.
Next add 2 1/2 cups of heavy whipping cream to the sugar.
Followed by 1 teaspoon of real vanilla extract.
Mix the cream, sugar and vanilla with a hand-held mixer until it holds soft peaks.
The caramel pecans should be cool now. Break them up into pieces using your hands or a sharp knife. You can break it into tiny pieces or leave it really chunky, what ever you like.
Pour the ice cream mixture into a freezer safe bowl with a cover.
Followed by the pecans, then pop the top on and into the freezer it goes. Take it out of the freezer in about 2 hours and stir it to evenly distribute the pecans through the ice cream before it completely freezes.
It’s so good!
the wanna be country girl – Caroline