Mel Lockcuff

Learn how to make homemade butter pecan ice cream from scratch. Enjoy rich and buttery, southern churned ice cream with perfectly soft, skillet-toasted pecans in every scoop! This old fashioned treat is perfect for your next ice cream social or family get-together. Ever since I got my freezer bowl ice cream maker, I’ve enjoyed making so many fun ice cream recipes.

Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze. In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes. Whisk in the heavy cream, vanilla extract, and sea salt. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.

Cook the macaroni, according to package directions, to al dente; then set aside and allow to cool. In a large bowl, whisk together the mayo, lemon juice, fresh dill, dry mustard, garlic powder, celery seed, sea salt, and black pepper. Stir the celery, scallions, and sweet pickle relish into the dressing. Gently break up the tuna, and mix it into the dressing. Fold in the cooled macaroni, and stir 'til it's fully coated. Cover and refrigerate for 3-4 hours, or overnight, before serving.