No-Churn Butter Pecan Ice Cream
July: National Ice Cream Month
Have you ever taken one of those personality quizzes based on your favorite flavor of ice cream? One such test, an “ice cream flavorology study”, was developed by Dr. Alan R. Hirsch, the neurological director of the Smell and Taste Treatment and Research Foundation, Ltd., in Chicago, Illinois. National manufacturer Edy’s Grand Ice Cream commissioned him to determine how ice cream flavor preferences relate to people’s personalities.
Islander’s favorite flavor is butter pecan and Highlander likes chocolate (see our blog post recipe for no-churn chocolate ice cream). We read Dr. Hirsch’s amusing analysis of our personalities based on the ice cream flavors we chose and, while they do fit us, we do not feel bound to those descriptions, as we enjoy eating other flavors of ice cream, depending on our moods.
During National Ice Cream Month, have some fun and take the personality test. And while you’re at it, enjoy eating some homemade no-churn butter pecan (or other favorite flavor) ice cream from the recipe provided below. Stay cool!
(Adapted from Noreen’s Kitchen)
- 1 cups pecans (chips, pieces or half nuts), toasted
- 2 cups heavy cream, whipped
- 1 can (14 ounces) sweetened condensed milk
- 4 tablespoon butter, melted
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- ½ teaspoon salt
In a small pan, toast the pecans, being careful not to burn them. Let cool and set aside. Whip the cream until stiff peaks form. In a large bowl, pour the condensed milk.
Stir in the melted butter, maple syrup and extracts.
Add the salt. Fold in the whipped cream and toasted pecans and blend well. Pour mixture into a large loaf pan, cover with plastic wrap and freeze overnight. Remove from the freezer, scoop and enjoy!
- National Ice Cream Day is also celebrated on the third Sunday of July.
- Search our blog for other no-churn ice cream recipes.