Here’s a
different recipe for ice cream – with brown sugar in the ice cream base and
caramelized pecans stirred in. The
pecans are easy to make in a non-stick skillet; just be sure you don’t let it
burn. I simply broke my pecans into
quarters or so. You can make them early
in the day or the day before. We liked
the smaller amount of brown sugar, and whole milk instead of half and half in
the ice cream mixture – it depends on your taste.
Any way you
make this recipe it is delicious!
Butter
Pecan Ice Cream
½
Cup Pecans -- coarsely chopped
¼
Cup Sugar
1
Tablespoon Butter
2
Cups Half and Half -- or whole
milk
¾ -1
Cup Brown Sugar -- packed (6-8
ounces)
½
Tablespoon Vanilla Extract
2
Cups Heavy Cream
Pinch Salt (My suggestion)
Pecans: In a
heavy 8" skillet, heat butter and sugar over medium high heat for 4
minutes or until sugar melts and turns a rich brown color, stirring
constantly. Add pecan halves, stir until
coated. Remove from heat.
Spread nuts
on a buttered baking sheet or foil; separate clusters and cool. Break clusters
into small chunks.
Ice Cream: In a large
bowl, combine half and half, brown sugar and vanilla; stir until sugar is
dissolved. Stir in the whipping
cream. Chill. Freeze in a 2 quart ice cream freezer. Stir in pecan mixture. Ripen 4 hours.
"BH&G Test Kitchen Favorites”
"1 1/4 Quarts"
2014
Cost: $3.66 for about 8 servings
Hi Sue, The ice cream looks so tasty and couldn't have come at a better time. I have a litre (quart) of whipping cream in the fridge and my mixer just broke. I was looking for a recipe to use some of the cream and this fits the bill. I'll make it this coming weekend and let you know how tasty it was.
ReplyDeleteThe ice cream was delicious. I made it to your instructions using the lower amount of sugar and adding the pinch of salt. Just perfect. Loved it but we couldn't wait for it to ripen 4 hours so we had it soft serve. I'm eating some of the left-overs right now and it keeps in the freezer very well--not hard at all. I'll make this again. Thanks for posting the recipe.
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