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BUTTER PECAN ICE CREAM

THIS RECIPE COMES FROM BETTER HOMES AND GARDENS, JULY, 1997 ISSUE.

THIS VELVETY ICE CREAM IS BUTTERY RICH WITH LIGHTLY TOASTED PECANS.





List of Ingredients



• 1 CUP COARSELY CHOPPED PECANS
  
• 1/2 CUP SUGAR
  
• 2 TABLESPOONS BUTTER
  
• 4 CUPS HALF AND HALF OR LIGHT CREAM
  
• 2 CUPS PACKED BROWN SUGAR
  
• 4 TEASPOON VANILLA
  
• 4 CUPS WHIPPING CREAM
  






Instructions



1. IN A HEAVY 8" SHILLET COMBINE PECANS, SUGAR AND BUTTER. HEAT THE MIXTURE OVER MEDIUM HEAT, STIRRING CONSTANTLY, FOR 6 TO 8 MINUTES OR TILL 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 CUP TO SPRINKLE ON TOP.
   
2. 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.
   
3. PLACE IN A 4 OR 5 QUART ICE CREAM MACHINE, PROCESS ACCORDING TO MANUFACTURER'S DIRECTIONS. RIPEN 4 HOURS IN FREEZER.
   
4. MAKES ABOUT 3 1/2 QUARTS ( 28 SERVINGS)