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Butter Pecan Ice Cream

Everton.Stonehead's picture
Ingredients
  Coarsely chopped pecans 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Half and half/Light cream 4 Cup (64 tbs)
  Packed brown sugar 2 Cup (32 tbs)
  Vanilla 4 Teaspoon
  Whipping cream 4 Cup (64 tbs)
Directions

1. In a heavy 8-inch skillet combine pecans, granulated sugar, and butter or margarine. Cook mixture over medium heat, stirring constantly, for 6 to 8 minutes or till sugar melts and turns a rich brown color. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Set aside and allow to cool completely. Break the clusters into small chunks, setting aside 1/4 cup to sprinkle on top of ice cream.
2. In a large bowl combine half-and-half or light cream, brown sugar, and vanilla; stir till sugar is dissolved. Stir in the pecan mixture and whipping cream. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Kids

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