Butter pecan ice cream (rice)

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

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