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).


  1. What I would give to be digging into a bowl of that ice cream right now! It looks delicious!


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