Summer

No-Cook Butter Pecan Ice Cream

August  1, 2015
Photo by Posie Harwood
Author Notes

This creamy ice cream flavor has a buttery, nutty crunch from toasted pecans and light maple syrup sweetness. The method is a clever, quick no-cook technique that I've adapted from Eagle Brand and uses condensed milk to thicken the mixture.

If you don't have an ice cream maker, that's okay: Instead of the 3 cups of half-and-half, use 2 cups of heavy cream. Whip the cream to stiff peaks, then gently fold in the rest of the ingredients. Pour the mixture into a 2-quart container or a 9- by 5-inch loaf pan and freeze until firm. —Posie (Harwood) Brien

  • Makes 2 quarts
Ingredients
  • 3 cups half-and-half (also called half cream in some countries, it's a blend of heavy cream and whole milk)
  • 1 1/2 cups chopped toasted pecans
  • 3 tablespoons butter, melted
  • 14 ounces sweetened condensed milk
  • 1 teaspoon maple extract (or sub 3 tablespoons maple syrup)
In This Recipe
Directions
  1. Mix all your ingredients together in a large bowl.
  2. Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.