Cinnamon Dolce Pecan Ice Cream

Creamy homemade vanilla with a swirl of our Cinnamon Dolce pecan meal stirred in - like cinnamon toast and butter pecan had a Texas baby.

Prep 15 min (plus chilling) | Makes about 1 quart

Ingredients

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 Tbsp vanilla extract
• 3/4 cup Cinnamon Dolce Pecan Meal

Instructions

1. In a large bowl, combine the heavy cream and half-and-half.
2. Gradually whisk in the sugar until blended, then whisk in the vanilla.
3. Cover and refrigerate until very cold, at least 3 hours or up to 3 days.
4. Whisk the mixture again, then pour it into the canister of an ice cream maker.
5. Gently stir in the Cinnamon Dolce pecan meal.
6. Freeze according to the manufacturer's directions.
7. Eat at once, or transfer to a covered container and freeze up to 8 hours.

Tip: For a firmer scoop, freeze a few hours after churning before serving.

Made with our Cinnamon Dolce Baking Blend.