Quick, before it is officially fall, you HAVE to try this recipe for Butter Pecan ice cream. OK, you can try it in fall too, that still works. Just because it isn’t the hot, humid days of summer anymore, doesn’t mean that you can’t enjoy some good, homemade ice cream every now and then. This ice cream is fantastic on it’s own, but it is also great topping off cake, pie, crisps, and baked apples. So, the perfect topper for all those wonderful baked goodies that fall lets us create.
- 2 cups light cream
- 1 cup brown sugar
- 2 T butter
- 2 cups heavy cream
- 1 tsp vanilla
- 1/2 cup toasted chopped pecans
1. Combine the light cream, sugar and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles for around the edges of the pan. Let the mixture cool in the fridge. Once cooled put it in the ice cream machine. Stir in heavy cream and vanilla.
2. Freeze as directed by your machine’s manufacturer. Add pecans after ice cream begins to harden.
Makes 1-1.5 quarts.
Source: Razzle Dazzle Recipes