| Level: | Easy |
| Total: | 42 min |
| Prep: | 10 min |
| Inactive: | 25 min |
| Cook: | 7 min |
| Yield: | 1 pint |
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon light brown sugar
- Pinch salt
- 1 cup pecans, chopped
- 1/2 cup heavy cream
- 2 cups buttermilk
- 1/2 (14-ounce) can sweetened condensed milk
- 1/2 (5 1/3-ounce) can evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.
- Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Use a spatula to release the pecans from the cooled sheet. Add the cooled pecans to the bowl and stir. Make the ice cream one of the following ways:
- 1. Get fancy and put it in your home ice cream maker and prepare according to the manufacturer’s instructions. Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.
- 2. Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container. Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible. Place this bag in the plastic storage container and cover with the lid. Shake vigorously for 10 to 15 minutes. Add more ice and salt if needed halfway through the spin cycle. Depends on your shakin’! Once the shaking is done and you’ve checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water. Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 255 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 39 mg |
| Sodium | 146 mg |
Reviews
Can the buttermilk be substituted with whole milk?
This was the first ice cream recipe I have ever made and it turned out pretty good! I used the “shake method”, so I got a great arm workout. Like the previous review, you have to love buttermilk to like this ice cream. The pecans are delicious in it! My family (including my 3 kids liked it alot!
You have to love buttermilk… which I do :
BLAH!!!! Even my daughter did not like it. She enjoyed shaking and helping make it but the taste was not worth the cost of the ingredients or the time. I am surprised because this is not the first recipe we have made from Paula’s show. We will continue trying her recipes, love a couple other ice creams, but this one we won’t do again ! :(~
Try this at your own risk NOT GOOD! My grand kids said it taste roten
Not good! Tasted like frozen buttermilk! And it took 25 min. of shaking, not 10 or 15 min. Will not make ever again. Sorry Sunny!
wonderful! kids helped me & loved it. we had a good time! sunny rocks!!
Great, didn’t use buttermilk–it scares me. I used soy milk…yum-o! Thanks Sunny and Paula!
that was the nastiest ice cream i have ever made too much buttermilk not enough heavy cream or sweet never again
Very good and I would have never guessed I could make ice cream without an ice cream maker! I did have a little problem getting my ice cream the texture I wanted – the shaking was more than I bargained for, and I ended up shaking for about 20 minutes or more. I let it firm up a bit more in the freezer for over an hour and a half, but it still wasn’t quite firm enough. I think I will taste it again in a few hours. The buttermilk flavor was a little strong for my taste, but the bananas gave it all a wonderful balance. Probably won’t make again because of hassle, but I’m so glad I tried it!!