EMBERED PECAN ICE CREAM

INGREDIENTS

• 2 cups heavy whipping cream

• 1 (14-ounce) can sweetened condensed milk

• 2 tablespoons vanilla extract

• ¾–1 cup pecans, chopped and toasted

Spice Blend

• ½ teaspoon cinnamon

• ⅛ teaspoon nutmeg

• ⅛ teaspoon clove (or a small pinch)

HOW TO MAKE IT

1. Toast the chopped pecans in a dry skillet over medium heat until fragrant. Remove and let cool completely.

2. In a stand mixer, beat the heavy whipping cream until stiff peaks form.

3. In a separate bowl, whisk together the sweetened condensed milk, vanilla, cinnamon, nutmeg, and clove.

4. Gently fold the condensed milk mixture into the whipped cream until fully combined.

5. Fold in the cooled toasted pecans.

6. Pour into a loaf pan, cover tightly with plastic wrap or foil, and freeze until solid (at least 6 hours).

NOTES FROM MY TABLE

1. Do NOT add milk. It will thin the base and harden the freeze.

2. The spices will deepen as it sets; restraint keeps it elegant.

3. Let it sit at room temperature 5 minutes before scooping for the best texture.

4. Sometimes I make a sweet cinnamon sauce to swirl in the ice cream as well. It’s delicious