| Recipes with similar ingredients: | ||
Shrimp and Rice | ||
|
Cream Cheese-Pecan Frosting | ||
|
Strawberry-Rhubarb Cream Pie | ||
|
Chocolate-Sour Cream Pound Cake | ||
|
Sweet Potato Pancakes with Sour Cream | ||
Email
Print
Butter Pecan Ice Cream
Ingredients:
1 c. coarsely chopped pecans
1/2 c. sugar
2 Tbs. butter
4 c. half-and-half or light cream
2 c. brown sugar
4 tsp. vanilla
4 c. whipping cream
1 c. coarsely chopped pecans
1/2 c. sugar
2 Tbs. butter
4 c. half-and-half or light cream
2 c. brown sugar
4 tsp. vanilla
4 c. whipping cream
Directions:
In a heavy 8" skillet combine pecans, sugar and butter. Heat the mixture over medium heat, stirring constantly, for 6-8 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. Set aside and allow to cool completely. Break the clusters into small chunks, setting aside 1/4 c. to sprinkle on top.
In a large bowl combine half-and-half or light cream, brown sugar, and vanilla; stir till sugar is dissolved. Stir in the pecan mixture and whipping cream.Freeze in a 4 or 5 qt. ice cream freezer. Makes 3 1/2 qts.
In a heavy 8" skillet combine pecans, sugar and butter. Heat the mixture over medium heat, stirring constantly, for 6-8 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. Set aside and allow to cool completely. Break the clusters into small chunks, setting aside 1/4 c. to sprinkle on top.
In a large bowl combine half-and-half or light cream, brown sugar, and vanilla; stir till sugar is dissolved. Stir in the pecan mixture and whipping cream.Freeze in a 4 or 5 qt. ice cream freezer. Makes 3 1/2 qts.
This recipe has not been rated or commented on