Butter Pecan Ice Cream

You just can't buy ice cream like this one! Try this frozen dessert recipe and you'll soon agree.



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Servings: 16
Yield: about 2 quarts ice cream
Prep Time: 20 mins
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Ingredients
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    1   cup 
    coarsely chopped pecans
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    1/2  cup 
    sugar
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    2   tablespoons 
    butter
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    4   cups 
    half-and-half or light cream
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    2   cups 
    packed brown sugar
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    1   tablespoon 
    vanilla
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    4   cups 
    whipping cream
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    Ice
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    Rock salt

Directions
1.
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.
2.
Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.
3.
In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.
4.
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).
Note
  • * Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.
Nutrition information
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 (g) 4, Cobalamin (Vit. B12) (g) 0, sodium (mg) 70, Potassium (mg) 255, calcium (mg) 131, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Banana-Butter Pecan Ice Cream
Banana-Butter Pecan Ice Cream

Sweet bananas provide a lovely bright counterpoint to the rich pecans and brown sugar that permeate this luxurious ice cream. Top with fresh banana slices and a tasty caramel sauce, or serve over French toast. Pecans, like most other nuts, have a high fat content, making them particularly susceptible to rancidity. Extend their shelf life by storing in an air-tight container in the freezer for up to 3 months.

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