Side Pannel
Butter Pecan Ice Cream
Ingredients List
- 1 c Coarsely chopped pecans
- 1/2 c Sugar
- 2 tb Margarine or butter
- 4 c Light cream
- 2 c Packed brown sugar
- 1 tb Vanilla
- 4 c 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 3 1/2 quarts or 24 servings.
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 3 1/2 quarts or 24 servings.
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