INSTRUCTIONS
1. Prepare the Buttered Pecans. Melt the butter in a medium frypan. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use.
2. Prepare the Ice Cream Base. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate a minimum of 2 hours, preferably overnight. Whisk mixture together again before continuing.
3. Turn on the Cuisinart Cool Scoops; pour the milk/cream mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
