Butter Pecan Ice Cream
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Half and half/Light cream||4 Cup (64 tbs)|
|Packed brown sugar||2 Cup (32 tbs)|
|Whipping cream||4 Cup (64 tbs)|
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.