Ultimate Butter Pecan Ice Cream

• 1 1/2 cups heavy cream
• 1 cup 2% low-fat milk
• 1/2 cup Splenda sugar substitute
• 1/4 cup sugar
• 1 -2 teaspoon vanilla extract
• 1/4 cup light butter (1/2 stick)
• 1 1/4 cups pecans, chopped
• 1/2 teaspoon kosher salt

1. Mix cream, milk, Splenda, sugar, and vanilla into a large measuring cup. Stir 1-2 minutes until sugar is dissolved.
2. Turn on ice cream machine and slowly pour in milk mixture. churn for 20-25 minutes.
3. While ice cream is churning, prepare the pecans. In a small skillet, melt butter over medium heat. Add pecans and salt. Mix well and saute for 1-2 minutes until pecans have absorbed the butter and are nicely roasted. Turn off heat and allow to cool.
4. After the 20-25 minutes, when ice cream is almost done, add the pecan mixture and let churn for an additional 5 minutes.
5. Scoop out ice cream into a plastic container, cover and freeze for at least 2 hours. I love it served in a sugar cone.

heavy cream, milk, splenda sugar substitute, sugar, vanilla, light butter, pecans, kosher salt

Taken from www.food.com/recipe/ultimate-butter-pecan-ice-cream-361824 (may not work)