Prep Time: 20 minutes
Total Time: 20 minutes
Yield: About 2 pints
- 3/4 cups pecan halves
- 1 tablespoon butter
- 1/2 teaspoon salt
- 3 cups whipping cream (or 2 cups whipping cream & 1 cup milk, if using an ice cream machine)
- 1 1/2 cups dulce de leche
- 1 1/2 teaspoons vanilla
- Preheat the oven to 325 degrees.
- Place the pecans in a shallow pan with the butter and salt. Roast the pecans for about 25 minutes, stirring every 5 -10 minutes, until nuts are dark brown (watch carefully to avoid burning them).
- Cool the pecans on a plate lined with a paper towel, then coarsely chop them, and set aside.
- If you are using an ice cream maker, stir 1 cup of milk and 2 cups of cream together in a medium bowl.
- Soften the dulce de leche in the microwave and whisk it into the milk/cream mixture until well blended. Chill the mixture in the refrigerator for several hours.
- When mixture is well chilled, stir in the vanilla and a pinch of salt, and freeze the mixture in an ice cream maker, according to the manufacturer's directions.
- When ice cream is frozen but still soft, fold in the chopped pecans. Place ice cream in the freezer until it reaches desired consistency.
- To make this recipe without an ice cream maker, place the dulce de leche in a medium bowl, and whisk in the vanilla and a pinch of salt.
- In a separate large bowl, or in the bowl of a standing mixer, beat 3 cups of whipping cream until soft peaks form.
- Whisk one cup of the whipped cream into the dulce de leche to lighten it.
- Carefully fold the rest of the whipped cream into the dulce de leche mixture, trying not to deflate the whipped cream. Place the mixture in a container and freeze for 1-2 hours, or until just firm.
- Once the ice cream is fairly firm, fold in the chopped pecans.
- Return ice cream to the freezer and chill until ice cream reaches desired texture.
Makes about 6-8 servings.