The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Butter-Pecan Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart 373 22gm 40gm 126mg


INGREDIENTS:
1/3 cup coarsely chopped pecans 1 tablespoon butter 1 cup packed brown sugar
2 eggs, beaten 1-1/2 cups half-and-half 1/2 cup whipping cream
1 teaspoon vanilla extract



1 In a small skillet, saute pecans in butter until lightly browned, 3 to 5 minutes. Set aside to cool. In a medium saucepan, combine brown sugar, beaten eggs, and half-and-half. Stir over low heat until mixture simmers. Stirring occasionally, simmer gently 2 minutes; set aside. Stir in whipping cream, vanilla, and toasted pecans. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

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