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