This will definitely be on our Thanksgiving menu. Enjoy!
BUTTER PECAN + ROSEMARY ICE CREAM
1.5 cups whole milk
1 cup brown sugar
3 cups heavy cream
2 tablespoons vanilla extract
1 cup chopped Rosemary Pecans (see recipe on Journal)
Combine milk, sugar, vanilla, and cream in a bowl, and mix with a hand mixer on medium speed until sugar is dissolved. Turn ice cream maker on and pour in mixture. Let mix until thickened, about 20 minutes. Add chopped pecans and mix until combined. Transfer mixture to air right container and let chill unt desired consistency.