Butter Pecan Ice Cream (rice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Coarsely chopped pecans,
1/2 cup: Sugar,
2 tbsp: Margarine or butter,
4 cup: Light cream,
2 cup: Packed brown sugar,
1 tbsp: Vanilla,
4 cup: Whipping cream Crushed ice Rock salt,
Directions:
In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the
range-top, heat pecan mixture over medium heat, stirring constantly,
for 6 to 8 minutes or until sugar melts and turns a rich brown color.
Remove from heat and spread nuts on a buttered baking sheet or foil;
separate into clusters. Cool. Break clusters into small chunks.
In a large mixing bowl combine cream, brown sugar, and vanilla; stir
until sugar is dissolved. Stir in pecan mixture and whipping cream.
Pour cream mixture into a 4- to 5-quart ice cream freezer container.
Freeze mixture according to the manufacturers directions, using
crushed ice and rock salt.
Makes about 3 1/2 quarts or 24 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
range-top, heat pecan mixture over medium heat, stirring constantly,
for 6 to 8 minutes or until sugar melts and turns a rich brown color.
Remove from heat and spread nuts on a buttered baking sheet or foil;
separate into clusters. Cool. Break clusters into small chunks.
In a large mixing bowl combine cream, brown sugar, and vanilla; stir
until sugar is dissolved. Stir in pecan mixture and whipping cream.
Pour cream mixture into a 4- to 5-quart ice cream freezer container.
Freeze mixture according to the manufacturers directions, using
crushed ice and rock salt.
Makes about 3 1/2 quarts or 24 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
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Desserts