Recipe courtesy of Paula Deen
Butter Pecan Ice Cream
Total:
50 min
Active:
10 min
Yield:
about 2 quarts
Level:
Easy
Total:
50 min
Active:
10 min
Yield:
about 2 quarts
Level:
Easy

Ingredients

Directions

Melt the butter in a small saucepan. Over low heat, cook the pecans until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.

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