Pecan Pie Ice Cream

Thanksgiving is right around the corner, and I thought this was the perfect time to try out this new ice cream recipe. The crumbled pie crust and caramelized pecans really help it capture all of the flavors of pecan pie. It's like eating a piece of pie with a scoop of ice cream on top.... just how I like it!

If you choose to make this ahead instead of eating right away, let it sit on the counter for about 20 minutes to let it soften. It scoops much easier this way. Top it with extra pecans and/or pie crust, and serve.


Pecan Pie Ice Cream

Ingredients:
1 whole frozen pie crust, store bought
1 Tablespoon unsalted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 cup pecan halves
1 cup cold whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups cold heavy cream

Directions:
Cook the pie crust according to package directions. Let cool, and break into bite sized pieces.

To caramelize the pecans, add the butter, 1/4 cup granulated sugar, and 1/4 cup light brown sugar to a skillet and cook over medium heat until butter is melted. Stir in the pecans, and cook until the sugars dissolve and begin to caramelize the nuts. Remove the nuts from the pan and place on parchment paper, allowing them to cool completely. 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.

To make the ice cream, begin by adding the milk and 1/4 cup granulated sugar to a mixing bowl. Mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream and whisk to combine.

Assemble your ice cream maker, and turn it on, adding in your cream mixture. Let the mixer spin for about 30 minutes.

Once the ice cream is frozen, mix in the caramelized pecans and pie crust pieces. Serve right away or store in the freezer.

Source: Tasty Kitchen