INGREDIENTS

INSTRUCTIONS

For ice cream:  Bring 2 cups cream and milk to boil in heavy medium
saucepan. Remove  from heat. Whisk egg yolks, molasses and sugar to
blend in large  bowl. Gradually whisk in hot cream mixture. Return
mixture to  saucepan and stir over medium-low heat until mixture
thickens and  leaves path on back of spoon when finger is drawn across,
about 12  minutes; do not boil or mixture will curdle. Remove from
heat. Mix in  instant coffee and remaining 1 cup cream. Refrigerate
coffee custard  until well chilled. (Can be prepared 2 days ahead.)
Process coffee custard in ice cream maker according to manufacturer's
instructions. Freeze custard mixture until firm. (Coffee-molasses ice
cream can be prepared 1 week ahead.)  For pecans:  Position rack in
center of oven and preheat to 350F. Butter large  cookie sheet. Line
another large cookie sheet with waxed paper.  Combine molasses, sugar
and salt in heavy medium saucepan. Boil 1  minute. Remove from heat.
Add pecans and stir to coat well. Spread  pecans on buttered cookie
sheet. Bake until pecans are just beginning  to brown, about 10
minutes. Immediately transfer pecans to waxed  paper-lined cookie sheet
and separate with 2 forks. Cool completely.  (Molasses-glazed pecans
can be prepared 1 week ahead. Store at room  temperature in airtight
container.)  Scoop coffee-molasses ice cream into dishes. Top with
molasses-glazed  pecans and serve immediately.  Serves 6.  Bon Appetit
March 1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3624
Calories From Fat: 2753
Total Fat: 319.8g
Cholesterol: 1586.5mg
Sodium: 649.2mg
Potassium: 2037.5mg
Carbohydrates: 165.1g
Fiber: 20.9g
Sugar: 126.7g
Protein: 56.7g