Saturday, January 14, 2012

Butter Pecan Ice Cream - Egg Free

I've been playing with ice cream for a couple months now and I am just not a fan of the egg custard versions.  So I continue to experiment with new combinations of ingredients.  This one turned out very yummy!  No greasy feeling on the tongue, just the right amount of butter, great ice milk texture...  Love it!


2 cups Half and Half
1 cup Whole Milk
2/3 cup Dark Brown Sugar
1 tbsp Powdered Milk
1/2 tsp Salt
3 tbsp Butter (melted)


Whisk together half and half, whole milk, powdered milk, salt, and dark brown sugar.  Place in refrigerator for at least two hours.

Remove batter from refrigerator and whisk well again.  Whisk in melted butter just prior to putting in ice cream maker.

Follow manufacturer's instructions for your ice cream maker.  If using a Kitchenaid ice cream attachment, this will take about 20 minutes.

Add pecans during the last three minutes of churning.

For harder ice cream, place in freezer for at least three hours.

Happy cooking, loving, crafting, and laughing!

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