I adore ice cream. It's smooth and creamy texture is both refreshing and satisfying. Ice cream dates are one of my most favorite things to do with my husband and kids. I eat my ice cream super fast (because I don't like for it to melt...) and then sneak bites from everyone else's bowls because I always finish first.
In this recipe I combine candied pecans in a vanilla ice cream base. What makes it better than plain vanilla is that I swap out white granulated sugar for brown sugar. It gives the ice cream a nice cream color and an added depth of flavor. So do the buttery pecans. Then, I drizzle some of great-great-grandma Nellie's Royal Chocolate Sauce on top. It makes for a delicious treat, and one I'll (try to) share with my family.
1 1/2 cups whole milk
1 1/4 cup brown sugar
3 cups heavy cream
1 tablespoon vanilla
1 cup pecans
2 tablespoons butter
1/4 cup white sugar
In a cast iron skillet combine the pecans, butter, and white sugar. Heat over medium heat until the sugar and butter coat the pecans. Do not allow the mixture to burn! Remove the mixture and spread evenly onto parchment paper to allow to cool.
Combine the milk, brown sugar, heavy cream, and vanilla in a bowl. Whisk together until combined. Pour the mixture into your ice cream maker and freeze according to the directions.
During the last five minutes of the ice cream churning you can add the cooled
candied pecans. Do so slowly, a little bit at a time, to allow it to incorporate into the ice cream. Note: adding them earlier will freeze them too hard and they won't be as pleasant to eat as you enjoy the ice cream.
When the ice cream is done, put it into a container and let it freeze for about two hours or until frozen.