Butter Pecan Ice Cream
Recipe from
Better Homes and Gardens
You just can't buy ice cream like this one! Try this frozen dessert recipe and you'll soon agree.
Servings:
16 servings
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Ingredients
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1 cupcoarsely chopped pecanssee savings
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1/2 cupsugarsee savings
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2 tablespoonsbuttersee savings
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4 cupshalf-and-half or light creamsee savings
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2 cupspacked brown sugarsee savings
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1 tablespoonvanillasee savings
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4 cupswhipping creamsee savings
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Icesee savings
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Rock saltsee savings
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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 manufacturer's 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: Calories 482, Total Fat 35 g, Cholesterol 108 mg, Sodium 70 mg, Carbohydrate 40 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin C 2%, Calcium 13%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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