Homemade Butter Pecan Ice Cream

Indulge in this delightful Homemade Butter Pecan Ice Cream that combines toasted pecans, caramel, and vanilla for a creamy and rich summer treat.

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Start by beating the eggs in a large mixing bowl for about a minute until they’re nice and frothy.
Add the sugar to the eggs and continue mixing for another minute. Then, blend in the sweetened condensed milk, milk, and vanilla—mix until fully combined.
Let your mixture cool in the refrigerator for about 10 minutes while you prepare your pecans.
Melt the butter in a large pan over medium-high heat. Add the sugar, stirring until it dissolves. Toss in the pecans, reducing heat to medium. Stir gently for about 5 minutes until toasted and fragrant. Transfer to a plate to cool.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. As it starts to thicken, add the toasted pecans for distribution.
Scoop your ice cream into a serving bowl for soft-serve consistency or transfer to a freezer-safe container. For a firmer texture, freeze for an additional 2-4 hours.

You can make the base ahead of time, and it can be frozen for up to a week after churning.