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Ingredients

2 (14 ounce) cans sweetened condensed milk 2 cups whole milk 1 (14 ounce) can evaporated milk 1 cup heavy whipping cream ¼ cup white sugar 3 tablespoons molasses 4 teaspoons vanilla extract 6 tablespoons butter 1 teaspoon salt 1 pound pecans

Nutrition Info

520.4 calories carbohydrate: 40.9 g cholesterol: 58.7 mg fat: 37.4 g fiber: 2.7 g protein: 9.5 g saturatedFat: 12.3 g servingSize: - sodium: 283.8 mg sugar: 37 g transFat: : - unsaturatedFat: : -

Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium-low heat, stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

1 /2 gallon

My favorite homemade ice cream recipe. An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe.