What summer time treat hits the spot more than homemade ice cream? Actually, I am relatively new to making it. While I have an electric ice cream freezer, it has always kind of seemed like a pain to make. I might not have the ice cream salt or enough ice when I get in the mood to make it. I have now solved that little problem. Last year, I bought a Cuisinart ice cream maker. You know, the kind where you freeze the bowl 24 hours ahead and need no ice or salt. It’s an amazing machine! I whip up a batch of this mixture and in minutes, I have soft serve consistency ice cream!
The base of this ice cream started like most other recipes using sugar. Since I’m trying to cut down on some sugar intake, I made it with Splenda and couldn’t be happier with the taste. Skipping the regular sugar makes this a pretty low carb dessert option!
This recipe makes about double what the machine will hold. My model makes about 1 1/2 quarts at a time. I make half the recipe in the machine and keep the other half in the fridge for a few days until I’m ready to make a fresh batch. Well, actually the other half gets made the following day as soon as the ice cream maker has had time to refreeze! It’s so good!
- 3 tablespoons butter
- 2 cups pecans, chopped
- 4 eggs
- 2 1/2 cups sugar
- 5 cups whole milk
- 4 cups heavy cream
- 4 tablespoons vanilla
- 1/2 teaspoon salt
Melt butter in a large skillet.
Add chopped pecans.
Cook until pecans become fragrant and start to lightly brown. (Be careful not to burn!)
Set aside to cool.
In large bowl, beat eggs well.
Add sugar or Splenda.
Add milk, cream, salt, and vanilla to the egg/sugar mixture.
Stir in pecans.
Freeze mixture in ice cream freezer according to manufacturer’s directions.
If using table top, “no ice” type freezer, you can only freeze about half this amount at one time. Ice cream will be very soft initially, but will firm up in the regular freezer.