Ice Cream

Butter Pecan Ice Cream

Name: Butter Pecan Ice Cream
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 1 cup whole milk; ⅔ cup half and half; 1 tbsp cream cheese; ½ cup brown sugar; ⅔ cup toasted chopped pecans; ⅔ tsp butter

16 oz pint · adapted from Recipes From A Pantry

1347kcal

21gprotein

129gcarbs

89gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 16 oz

whole milk1 cup

half and half⅔ cup

cream cheese1 tbsp

brown sugar½ cup

toasted chopped pecans⅔ cup

butter⅔ tsp

Steps

1. Whisk the milk, half and half, cream cheese, and brown sugar in the CREAMi pint, then freeze level for 24 hours.

2. Toast the pecans in a skillet, tossing with butter at the end; cool and chop.

3. Spin on the Ice Cream setting, then add the buttered pecans to a well in the center and run the Mix-In function.

Adapted from Recipes From A Pantry