Pecan Pie Ice Cream

• 1 cup Cold Milk
• 1/4 cups Granulated Sugar For The Ice Cream Maker
• 2 teaspoons Vanilla Extract
• 2 cups Heavy Cream, Cold
• 1 whole Pie Crust, Store Bought, Cooked According To Directions
• 1 Tablespoon Unsalted Butter
• 1/4 cups Light Brown Sugar
• 1/4 cups Granulated Sugar
• 1 cup Whole Pecans
• 1 pinch Salt

1. As I always say when making ice cream, freeze the bowl of your ice cream maker ahead of time, as it is very important that it is completely frozen. You'll need a 1.5 quart ice cream maker for this recipe.
2. Begin by adding the milk, and the quarter cup of granulated sugar to a mixing bowl, and mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream and whisk to combine.
3. Assemble your ice cream maker, and turn it on, adding in your cream mixture. Let the mixer spin for at least 30 minutes.
4. During this time, cook your pie crust according to package instructions and caramelize your pecans.
5. To make the pecans, add the butter and sugars to a skillet. Toss in the pecans, and cook on medium to low heat until the sugars dissolve and begin to caramelize the nuts. Remove the nuts from the pan and place on parchment paper, allowing them to cool.
6. Once the pie crust is cooked, remove it from the oven and let it cool. Once cooled, break it into bite sized pieces.
7. Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream.
8. Once the ice cream has formed, fold in your crumbled pie crust, salt, and the pecans. Now it is ready to be eaten. Serve in a bowl with any remaining pie crust, and save the rest in some pint sized containers.
9. Hope you enjoy!

milk, ubc, vanilla, heavy cream, pie crust, butter, ubc, ubc, pecans, salt

Taken from tastykitchen.com/recipes/desserts/pecan-pie-ice-cream/ (may not work)