I also discovered a wonderful, wonderful treat tonight: homemade no-churn butter pecan ice cream. Stop reading this RIGHT NOW and go make some. It was...amazing. AMAZING. First, this will lure you in:
Now that I have your attention, here is how to do it (SO easy!)
Melt 3 Tbsp butter in a skillet
Add 1/2 c. sugar
Throw a cup of chopped pecans in there
Stir constantly until sugar is browned and melted (it will take a 7-10 minutes)
Pour out onto greased cookie sheet and let cool
While the buttered candy pecans are cooling, make the ice cream:
Add 1 cup plus 2 Tbsp powdered sugar to a mixing bowl
Pour in 2.5 cups heavy whipping cream
Add 1 tsp vanilla
Whip on high with hand or kitchenaid mixer until soft peaks form
Pour into freezer safe container. Now the pecan goodness should be cool. Break into bits with your hands and sprinkle into container with ice cream. Put in the freezer for 2 hours. Then, pull it out and mix it up to make sure pecans are evenly distributed. Put back into the freezer for at least another 2 hours. DONE! The possibilities are endless if you don't like pecans - strawberries, chocolate chips...whatever you like! But, if you don't like pecans...I don't even want to know you, man.
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