| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3/4 |
c |
Chopped pecans |
| 3/4 |
c |
Dark brown sugar |
| 1/2 |
c |
Half-and-half |
| 1 |
lg |
Egg; lightly beaten |
| 2 |
c |
Heavy cream |
| 1 |
ds |
Salt |
INSTRUCTIONS
Melt 2 tablespoons butter in skillet and saute the pecans until lightly
browned. Drain on paper towels. Place brown sugar, half-and-half, and
remaining butter in a heavy saucepan. Heat over low heat stirring steadily,
until the sugar dissolves and buter is melted. Let cool. Place egg and
butter mixture into a blender and blend on medium speed until mixture is
smooth. Slowly add the cream and salt and continue blending on low speed
until mixture is very smooth, about 30 seconds. Add pecans. Transffer
mixture to your ice cream machine and freeze according to the
manufacturer's instructions. Makes about 1 quart of Butter Pecan Ice Cream
Posted to MM-Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 11,
1998
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