Take this basic creamy vanilla bean ice cream recipe and add some candied buttered pecan nuts to make a yummy nutty butter pecan ice cream!
Melt butter in a small pan over medium heat. Once the butter has melted add 2 Tablespoons of granulated sugar and stir to combine. Take precautions to avoid burning butter and sugar by keeping heat to medium to medium low.
Add broken pieces of pecans and stir to coat. Continue to cook over medium/medium low heat for about 3 – 5 minutes stirring constantly.
Transfer cooked pecans to a paper plate with a wax coating and gently press pecans making sure they are evenly distributed. Sprinkle the other 1 Tablespoon of granulated sugar over the cooked pecans and allow nuts to cool.
Using a stand mixer with the whipping attachment, combine heavy whipping cream, condensed milk, and vanilla bean caviar or pure vanilla extract in large mixing bowl.
Blend ingredients on medium speed for about 3 minutes until cream is starting to become stiff (do not allow to form still peaks).
Gently fold in cooled pecans and then pour mixture into a freezer safe insulated container. Place container in freezer for at least four hours or overnight before serving.
Put a scoop or two in these cutesy little Italian homemade mini pizzelle cookies or your favorite bowl. I’m so excited not only about my butter pecan ice cream recipe but I am also loving my mini pizzelle maker. Enjoy!