Butter Pecan Ice Cream

• 1 cup Dark Brown Sugar
• 1 cup Whole Milk
• 1 dash Vanilla Salt (regular Salt Is Acceptable)
• 2 cups Heavy Cream
• 1-1/2 cup Pecans, Chopped
• 1 teaspoon Vanilla
• 3 Tablespoons Butter

1. Note: Freeze the bowl of your ice cream mixer well in advance of starting this recipe.
2. In the bowl of a stand mixer combine the sugar, whole milk and salt. Mix until sugar dissolves.
3. Now add the heavy cream, pecans, vanilla and butter. Mix again for a few minutes.
4. Cover the bowl and stick it in your fridge for 1 to 2 hours.
5. Remove from fridge and transfer liquid to your frozen ice cream maker bowl. Set the bowl onto the machine. Turn it on and let it churn for about 15 to 20 minutes.
6. You can serve immediately or stick it in the freezer until you are ready to serve it.
7. If you freeze it make sure you take it out about 5 to 10 minutes before you want to scoop it.
8. Serve with a big smile.
9. *Yields 5 cups.

brown sugar, milk, vanilla salt, heavy cream, pecans, vanilla, butter

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