Three Dozen Jewel Boxes

 

Easy Butter Pecan Ice Cream

 

4 tablespoons unsalted butter

1 cup chopped pecans

1 teaspoon kosher salt

1 cup whole milk

3/4 cup granulated sugar

2 cups heavy cream

1 tablespoon vanilla

 

Toast pecans in butter and salt in skillet, about 6 to 8 minutes. Remove from the heat, strain and chill pecans. (You’ll want to save the butter for use in pancakes or waffles later.) In a medium bowl, whisk together milk, sugar, cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Freeze in ice cream maker until thickened, about 40 minutes. A few minutes before it’s finished, add chilled pecans. Allow ice cream to “set” in freezer at least an hour.