Ingredients
16
16 servings
- •2 (14 ounce) cans sweetened condensed milk
- •2 cups whole milk
- •1 (14 ounce) can evaporated milk
- •1 cup heavy whipping cream
- •¼ cup white sugar
- •3 tablespoons molasses
- •4 teaspoons vanilla extract
- •6 tablespoons butter
- •1 teaspoon salt
- •1 pound pecans
Instructions
- Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
- Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
- Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.
Nutritional Facts
Per 16 servings
- Calories: 520
- Carbohydrate: 41g
- Fat: 37g
- Fiber: 3g
- Protein: 10g
- Sugar: 37g
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