No-Cook, Homemade Butter Pecan Ice Cream
Homemade butter pecan ice cream, made with sweetened condensed milk and cream, will satisfy your sweet tooth with crunchy buttery pecans.
Using a whisk and a large bowl, combine the sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract.
Take care not to create foam that bubbles up as you whisk.
Mixture should be chilled for 30 minutes.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Over low heat, melt butter in a sizable saucepan.
Stir in salt until it dissolves.
Till evenly coated, combine pecans with melted butter.
On a baking sheet, layer the coated pecans in a single layer.
Bake for 6 minutes in the preheated oven.
Pecans should bake for an additional 6 minutes or until fragrant and toasted on the other side.
Take butter pecans out of the oven, then chop them coarsely.
1 1/2 cups of butter pecans should be used; save the rest for another purpose.