Name: No-Cook, Homemade Butter Pecan Ice Cream
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Sweetened condensed milk - 2 (14 ounce) cans; Whole milk - 2 cups; Evaporated milk - 1 (14 ounce) can; Heavy whipping cream - 1 cup; White sugar - ¼ cup; Molasses - 3 tablespoons; Vanilla extract - 4 teaspoons; Butter - 6 tablespoons; Salt - 1 teaspoon; Pecans - 1 pound

Ingredients for - No-Cook, Homemade Butter Pecan Ice Cream

1. Sweetened condensed milk 2 (14 ounce) cans

2. Whole milk 2 cups

3. Evaporated milk 1 (14 ounce) can

4. Heavy whipping cream 1 cup

5. White sugar ¼ cup

6. Molasses 3 tablespoons

7. Vanilla extract 4 teaspoons

8. Butter 6 tablespoons

9. Salt 1 teaspoon

10. Pecans 1 pound

How to cook deliciously - No-Cook, Homemade Butter Pecan Ice Cream

1 . Stage

Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C).

3 . Stage

Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.

4 . Stage

Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.

5 . Stage

Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.