Toasted Pecan Ice Cream

 We love ice cream…especially homemade. This ice cream from "Better Homes and Gardens New Cook Book 15th Edition” is a good one – but too luxuriant to have too often.  But for a real treat, try this.  Don’t get too heavy-handed with the topping – it doesn’t freeze hard.

Toasted Pecan Ice Cream

  2        cups  Half and Half -- or whole milk

     ¾    cup  Sugar

     ½    tablespoon  Vanilla Extract

  1        cup  Heavy Cream

     ½    cup  Pecans -- toasted, coarsley broken

     ¼    cup  Caramel Ice Cream Topping

In a large glass measure, combine milk, sugar and vanilla.  Stir until sugar dissolves.  Stir in heavy cream.

Freeze mixture in a1 1/2-2 quart ice cream freezer. 

After freezing, stir in nuts, and then swirl in caramel topping.

Turn into a covered freezer container and ripen in freezer for 4 hours.

Recipe can be doubled for a 4-5 quart freezer.  Follow manufacturer’s directions for you particular freezer.

Yield:  "1 quart" or 4 servings
(I like this with just 1/2 cup sugar).