Kia Damon's No-Churn Butter Pecan Ice Cream
No-churn ice cream is the squeeze bottle EVOO of the dessert world. And before you impulse buy an at-home ice cream maker—you don't even need one for this recipe, it's that easy. Heavy whipping cream + Drizzle = heaven.
by Kia Damon | @kiacooks
2 cups pecans, roughly chopped
2 tbsp butter
2 tbsp light brown sugar
1 tbsp kosher salt
1 14oz can of sweetened condensed milk
½ cup Drizzle
1 tsp vanilla extract
1 pint heavy whipping cream
Active Time: 30 minutes
Full Time: 10 hours
Heat a non-stick pan to medium high and melt the butter. Once the butter melts, add the pecans, brown sugar and salt. Mix the ingredients together and break up any clumps of sugar. Cook the pecans for about 3 minutes, shaking the pan often to prevent any burning. You want the pecans to have a buttery, toasted aroma with a slight darkening in color.
Lay the nuts out on a plate or sheet pan and cool them in the refrigerator for at least 1 hour.
When the nuts have cooled, pour them in a large mixing bowl with the condensed milk, Drizzle and vanilla extract. Mix well and set aside.
Whip the heavy cream until it forms stiff peaks. Carefully fold half of the whipped cream into the milk mixture, being careful not to mix the air out. The whipped cream gives the ice cream its fluffy, scoop-able shape.
Fold in the remaining cream and pour the mixture into a loaf pan. Cover the pan in plastic wrap and freeze for 8 hours. Let the ice cream sit at room temperature for 10 minutes before serving.