Pecan Butter Ice Cream

I scream, you scream, we all scream for Pecan Butter Ice Cream!!! 🍦These hot summer days in Georgia seem to be getting longer and hotter! Cooling down is getting harder, but no worries, we’ve got just the recipe to help!

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Ingredients —

• 2 Cups of Heavy Cream (16 oz)

• 1 Cup Whole Milk (8 oz)

• 10 oz Pecan Butter (we used Creamy)

• ½ Cup light brown sugar

• ½ Cup sugar (we used Sugar in the Raw)

• 1 Teaspoon vanilla extract

Optional:

• 4 oz Chocolate chips

• 4 oz Fudge Butter (for swirls!)

Utensils Needed:

• Ice Cream Maker

• Saucepan

• Large bowl

• Loaf pan

Prepare —

• 24 hours before your place your ice cream maker tub in the freezer for best results

• Place your saucepan on medium heat and whisk together the cream, pecan butter and sugars. Whisk consistently so that the sugars don’t burn and they are mixed well with the pecan butter.

• Once the mixture is smooth and fully combined, remove from heat and whisk in the vanilla extract.

• Pour the mixture from the saucepan to the large bowl. Place in the refrigerator until it is chilled.

• Once chilled, pour the mixture in the ice cream maker and follow the ice cream maker’s instructions for churning.

• If you want to add Fudge Butter swirl, pour 4 oz of Fudge Butter during the last 3-5 minutes of churning.

• Stir in chocolate chips or other ingredients you wish to add.

• Transfer to a loaf pan for storage, cover with plastic and place in the freezer.

• Enjoy!