Butter Pecan Ice Cream With Cuisinart
Simple Butter Pecan Ice Cream made in a Cuisinart ice cream maker. Light, soft flavorful and very delicious.
I know I must be crazy – eating ice cream, when it is 15 F outside (here in Chicago), but I’ve been enjoying my new kitchen gadget.
I don’t remember mentioning, but recently (oh … about… more than a month ago) I won a giveaway! Yay! And more important – I won this giveaway on one of my favorite blogs – Spoonful of Flavor. Ashley has a beautiful blog and I love her recipes, pictures and writing.
So you might be able to imagine how happy I has to find out that I won her “Favorite Things ” Giveaway. And Ashley’s favorite things turned into my favorite things right away. I believe most food bloggers would love to get what I got, unless they have the stuff already.
The giveaway prizes were: Cuisinart ICE-21 Frozen Yogurt-Ice Cream And Sorbet Maker, Joy The Baker’s New Cookbook – Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats and a $50 Sur La Table Gift Card.
Awesome stuff I got before the holidays! Thanks Ashley!
I wanted an Ice Cream Maker for a while, but never got to buy it. Just the thought of one more kitchen tool that might end up sitting somewhere (like in the storage or the garage) not being used, but I was wrong. This ice cream maker is so easy to use and you get fresh homemade ice cream in less that 20 minutes! This is great! I decided to try a simple Butter Pecan Ice Cream recipe which turned out fantastic. Recipe at the end of this post.
I enjoy reading Joy The Baker’s Blog and was happy to receive her book.
There are so many creative recipes to choose from (sorry I’m not doing a book review), great cooking tips and photography. I’m planning to share a recipe from this book with you pretty soon. There are some amazing ice cream recipes, cookies and pancakes I would love to make. It is just that I got the book around the holidays and couldn’t test as many recipes as I wanted.
The gift card – if you are a foodie – Sur La Table is the place to go. This is a retailer of a variety of upscale cooking and dining supplies. I’m going there this weekend to get some stuff.
For the Butter Pecan Ice Cream, I just used one of the recipes that came in the ice cream maker booklet. I love pecans and this ice cream recipe was perfect for my taste. Butter is used to toast the pecans, which brings a lot of flavor to this ice cream. No eggs used, just a few widely available ingredients. The ice cream is soft and creamy right of the ice cream maker.
If you’d prefer firmer Butter Pecan Ice Cream, transfer to an airtight container and refrigerate for 30 minutes.
- 4 Tbsp unsalted butter
- 1 cup pecans , chopped
- 1 tsp salt
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
- Before you start-the ice cream maker bowl has to be in the freezer for at least 16 to 24 hours.
- In a medium non stick skillet melt butter. Add pecans and 1 tsp salt. Cook over low to medium heat until pecans are toasted and golden, stirring frequently, for about 8 minutes. Remove from heat, strain and reserve pecans. Let them chill. Discard butter or keep for another recipe-pout over pancakes, waffles or use in cookies.
- In a medium bowl whisk to combine the milk and sugar and whisk until sugar is dissolved. Add in heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. (I was short on time and since my ingredients were pretty cold, I did not refrigerate them for 1-2 hours).
- Turn the Cuisinart ice cream maker on. Pour mixture into the frozen freeze bowl and let mix until thickened, for about 20 minutes. Five minutes, before mixing is completes, add the pecans and let mix in completely. This ice cream is soft and creamy. If firmer consistency is preferred, transfer to an airtight container and place in the freezer for 30 minutes before you serve it.