Butter pecan ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coarsely chopped pecans |
| ½ | cup | Sugar |
| 2 | tablespoons | Margarine or butter |
| 4 | cups | Light cream |
| 2 | cups | Packed brown sugar |
| 1 | tablespoon | Vanilla |
| 4 | cups | Whipping cream Crushed ice Rock salt |
Directions
In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the range-top, heat pecan mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters. Cool. Break clusters into small chunks.
In a large mixing bowl combine cream, brown sugar, and vanilla; stir until sugar is dissolved. Stir in pecan mixture and whipping cream.
Pour cream mixture into a 4- to 5-quart ice cream freezer container.
Freeze mixture according to the manufacturer's directions, using crushed ice and rock salt.
Makes about 3½ quarts or 24 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994 From: Lawrence Kellie Date: 06-10-95 (160) Fido: Recipes
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