1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
In a heavy 8-inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.
Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturers directions, using crushed ice and rock salt. Stir in pecan mixture.* Ripen 4 hours. Makes 16 servings (2 quarts).
Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.
Per Serving: cal. (kcal) 482, Fat, total (g) 35, chol. (mg) 108, carb. (g) 40, fiber (g) 1, pro. (g) 4, vit. A (IU) 1118, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 70, Potassium (mg) 255, calcium (mg) 131, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet