Pecan Pie Ice Cream
The Cuisinart Ice Cream Maker could have been one of the best purchases I have made in some time, especially during this time of year. Not only does this device not take up a whole lot of room, but it is also really simple to clean, and furthermore, with only a few simple ingredients, you have ice cream served in under 30 minutes!
As you have probably seen, I have been making everything from mint chocolate chip ice cream to cookies and cream, to yes, pecan pie ice cream. I made this pecan pie ice cream because a friend of mine on Faceook suggested it. I do open the polls from time to time asking what friends would create should they have the opportunity, and the responses have been pretty creative. Everything from chocolate and Sriracha, to green tea, to pumpkin, but it was the pecan pie that I thought I would create.
This pecan pie ice cream has everything you would expect in that lovely piece of pie, and it is also one that all of my kids really enjoyed. Let’s get started.
- 1 cup of whole pecans
- 1/4 cup of light brown sugar
- 1/4 cup of granulated sugar
- 1 tbsp unsalted butter
- 1 pie crust, store bought, cooked according to directions
- 1 cup of whole milk, cold
- 1/4 cup of granulated sugar for the ice cream maker
- 2 tsp vanilla extract
- 2 cups of heavy cream, cold
- pinch of salt
- Ice Cream Maker
As I always say when making ice cream, freeze the bowl, as it is very important that it is completely frozen.
Begin by adding the milk, and the quarter cup of granulated sugar to a mixing bowl, and do just that, mix with a whisk until all of the sugar dissolves. Add in the vanilla extract, and the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture. Let the mixer spin for at least 30 minutes.
During this time, cook your pie crust, as well as caramelize your pecans.
To make the pecans, add the butter and sugars to a skillet. Toss in the pecans, and cook on medium to low heat until the sugars dissolve and begin to caramelize the nuts. Remove and place on parchment paper, allowing them to cool.
Once the pie crust is cooked, remove from the oven and let it cool. Once cooled, break into bite sized pieces.
Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream.
Once the ice cream has formed, fold in your pie crust, salt, and the pecans. Now it is ready to be eaten. Serve in a bowl with any remaining pie crust, and save the rest in some pint sized containers.
Hope you enjoy!
Can’t wait to try this!