Butter Pecan Sherried Ice Cream

Renaissance.Chef's picture

Sep. 14, 2011


Pecans 1 Cup (16 tbs) , chopped
Whole pecans 4
Margarine 1 Tablespoon
Sweetened rhubarb sauce 1 Cup (16 tbs) , cooked with fresh mint leaves and drained (Slightly)
Rhubarb sauce 1 Cup (16 tbs) , cooked with fresh mint leaves, slightly sweetened, and drained
Sherry wine/Marsala wine 3 Tablespoon
Fresh mint leaves 1/4 Cup (4 tbs) , cooked with rhubarb sauce
Sherry/Marsala wine 3 Tablespoon
Vanilla ice cream 1 Pint , softened



1) In a skillet, saute the chopped and whole pecans in the margarine for a few minutes, then allow to cool.

2) Remove and discard the mint leaves from the rhubarb sauce.

3) In a bowl with the vanilla ice cream, stir the rhubarb sauce, wine and cooled chopped pecans.

4) In small serving dishes, spoon the mixture and freeze until firm.


5) Garnish each serving with a whole pecan and serve.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 598Calories from Fat 403

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 175 mg7.29%

Total Carbohydrates 41 g13.7%

Dietary Fiber 6 g24%

Sugars 27 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet