Tuesday, April 12, 2011

Carmel Pecan Ice Cream

Scooter's favorite ice cream!

2 T butter
1 cup chopped pecans
1/2 cup white sugar
1 quart half and half
1 cup firmly packed brown sugar
1 (12 oz) jar caramel ice cream topping
1 T vanilla
1 quart whipping cream

  • Combine butter, pecans, and white sugar in an 8 inch skillet
  • Cook over medium heat, stirring constantly until sugar melts and turns golden brown (6 to 8 min)
  • Drop by rounded teaspoonfuls onto wax paper and let cool
  • Break into small clusters and set aside
  • Combine half and half, brown sugar, and caramel and mix well
  • Stir in whipping cream and pecan clusters
  • Pour mixture into a one gallon ice cream freezer and freeze according to instructions
  • Pack freezer with additional ice and salt and let stand one hour to ripen before serving.
  • Makes 3 quarts

No comments:

Post a Comment