While temperatures may be getting cooler outside, it’s never too cold for ice cream. I’m an all-year-round kind of ice cream person, and I love the fall flavors that start popping up in grocery stores around this time of year. Pumpkin, salted caramel, apple pie. Each year I make it my mission to try all the new ones I haven’t seen before.
One flavor that always makes me think of fall is butter pecan. It’s doesn’t scream fall, but it reminds me of pecan pie. There is even a local popsicle chain here where I live that has a butter pecan pop in the fall, too! It’s creamy and buttery, and has sugared pecans on the bottom. I decided it was about time to channel that into a homemade ice cream!
This ice cream is also wonderful because it’s no-churn! All you need is a can of sweetened condensed milk and heavy whipping cream to make the base. To create the butter pecan flavor, the pecans are toasted with some butter and sugar. Then the pecans and a tablespoon of imitation butter flavoring are stirred into the base. All that’s left after that is to wait for the ice cream to freeze!
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I live in Ajijic, Mexico and they don’t have butter flavoring here. Can you please tell me what to do for a substitute?? Butter Pecan is my favorite ice cream and they don’t sell that here either.