No Churn Butter Pecan Ice Cream

🧂 Ingredients

• 4 tbsp Butter
• 1 cup Pecans
• 1 cup Sugar
• 2 cups Heavy Cream
• 2 tsp Vanilla Extract

Instructions

• 1 In a saucepan over medium heat, melt the butter. Once the butter has melted, add
  the chopped pecans along with one cup of the sugar.
  
  Sauté or stir the ingredients continually to avoid burning the butter.
  
  When the butter and sugar have formed a crust around the pecans, remove the pan
  from the heat and allow the ingredients to cool.
• 2 In a mixing bowl, use a whisk or outfit your mixer with a whisk attachment
  [https://amzn.to/3wM7BJf].
  
  Whisk the heavy cream until soft peaks begin to form.
  
  Once the soft peaks form you can fold in the remaining sugar. Then fold in the
  sugar coated pecans.
• 3 Transfer the ingredients to a loaf pan or similar container for freezing. Cover
  the ice cream tightly with plastic wrap or a lid. Freeze this ice cream until
  solid- about eight hours.

Nutrition Info