Today is my best friend’s birthday and both of us will be the big 60 this year! Her’s just happens to be before mine, hehe. You know I honestly don’t know what kind of ice cream she likes best, so I am hoping this is the one recipe she’ll enjoy! Happy Birthday Debbie! We have been friends for over 52 years, pretty cool, she probably knows me better than anyone, except my sister.
Butter-Pecan Ice Cream
1 cup coarsely chopped pecans
½ cup sugar
2 tablespoon butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
1. Line baking sheet with foil. Grease foil with butter; set aside. In 8-inch heavy skillet, combine pecans, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until sugar melts and turns a rich brown color.
2. Spread pecan mixture on prepared baking sheet; separate into clusters. Cool. Break clusters into small chunks.
3. In large bowl, combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved. Stir in whipping cream.
4. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. Stir in pecan chunks.