I had a hankering for ice cream and so was standing in front of the freezer, looking at the fruit I put away this year (blueberries, peaches, strawberries, a couple of bananas) when my eyes fell on the bag of pecan pieces. Perfect!
Butter Pecan Ice Cream
1 cup coarsely chopped pecans
1/2 tablespoon butter
1/4 teaspoon salt
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 cups whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons Praline pecan liquor (optional but so very worth it!)
Cook pecans and butter in a small skillet over medium heat for about ten minutes or until toasted and fragrant. Sprinkle with salt and allow to cool.
Whisk together next 5 ingredients; cover and chill 2 hours. Add toasted pecans and Praline pecan liqueur and mix well before pouring milk mixture into freezer container of a ice-cream maker and freeze according to manufacturer’s instructions.
Remove from ice-cream maker and freeze 3 to 4 hours or until firm.