Butter Pecan Ice Cream
Source of Recipe
unknown
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons margarine or butter
4 cups light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
- crushed ice
- rock salt
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, then 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.
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