Homemade Butter Pecan Ice Cream

Makes 1-1/4 quarts

I think that butter pecan ice cream is my favorite frozen treat, although for whatever reason I do not have it as often as some other flavors. This recipe is a quick, easy, creamy and delicious dessert for a summer treat or any time of the year. The first time I made butter pecan ice cream, I used butter extract, as was called for in most recipes I found. It just did not have the natural flavor I was searching for, so I switched to real butter and it works perfectly. See the notes below for some helpful tips. For other ice cream flavors, see the similar and related recipes.

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 tablespoons butter, preferably unsalted, melted (see notes below)
• 1/2 cup coarsely chopped pecans, toasted

Place all ingredients except the pecans in ice cream maker bowl. Stir well, until sugar is dissolved. Process according to the manufacturer's instructions, adding the pecans when the ice cream is thick and almost done. Serve immediately for soft serve or place in a container and freeze to mature, at least one day. Place in refrigerator about 20 minutes before serving to soften slightly.

Notes: When you melt the butter, be very careful not to let it separate. This is very easy if you do it in your microwave. If you have a power level, do it on Power 4 for about 45 seconds, depending on the wattage. Check, and if almost melted, swirl the remainder until melted. If you do not have a power control, melt at shorter time increments and check often. I have read that, if the butter separates, it can churn in the machine. You might end up with pecan butter instead of ice cream. I never had that problem. If preferred, use about 1 teaspoon butter extract, but go easy because it has a very strong flavor.