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- 1 cup coarsely chopped pecans
- 1/2 cup sugar
- 2 tablespoons butter
- 4 cups half-and-half or light cream
- 2 cups packed brown sugar
- 1 tablespoon vanilla
- 4 cups whipping cream
- Ice
- Rock salt
1. In a heavy 8-inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
2. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.
3. In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.
4. Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturers directions, using crushed ice and rock salt. Stir in pecan mixture.* Ripen 4 hours. Makes 16 servings (2 quarts).
- Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.
- Servings Per Recipe 16,
- cal. (kcal) 482,
- Fat, total (g) 35,
- chol. (mg) 108,
- carb. (g) 40,
- fiber (g) 1,
- pro. (g) 4,
- vit. A (IU) 1118,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 70,
- Potassium (mg) 255,
- calcium (mg) 131,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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