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Ingredients
| pecans (chopped): 1 cup |
| granulated sugar: 1/2 cup |
| salted butter: 2 Tbl |
| half and half cream: 4 cups |
| light brown sugar (packed): 2 cups |
| vanilla extract: 1 Tbl |
| light whipping cream (fluid): 4 cups |
| ice cubes (crushed) |
| rock salt |
Butter Pecan Ice Cream
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Add the pecans, sugar, and butter to an 8-inch skillet.
- Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
- Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
- Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
- In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
- Add in the whipping cream; stir to combine.
- In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
- Stir in pecans.
- Ripen for 4 to 24 hours.