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BUTTER PECAN ICE CREAM (RICE)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 c Coarsely chopped pecans
1/2 c Sugar
2 tb Margarine or butter
4 c Light cream
2 c Packed brown sugar
1 tb Vanilla
4 c Whipping cream
-Crushed ice
-Rock salt
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 manufacturer's
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
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