Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 7 Ratings

You just can't buy ice cream like this one! Try this frozen dessert recipe and you'll soon agree.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
16
Yield:
about 2 quarts ice cream
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.

  • In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.

  • Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's 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.

Nutrition Facts

482 calories; fat 35g; cholesterol 108mg; carbohydrates 40g; insoluble fiber 1g; protein 4g; vitamin a 1117.6IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 4mcg; vitamin b12 0.3mcg; sodium 70mg; potassium 255mg; calcium 131.3mg; iron 0.7mg.
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