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Ingredients
- 1/4 c. Butter
- 3/4 c. Minced pecans
- 3/4 c. Dark brown sugar
- 1/2 c. Half-and-half
- 1 lrg Egg, lightly beaten
- 2 c. Heavy cream
- 1 dsh Salt
Directions
- Heat 2 Tbsp. butter in skillet and saute/fry the pecans till lightly browned. Drain on paper towels. Place brown sugar, half-and-half, and remaining butter in a heavy saucepan. Heat over low heat stirring steadily, till the sugar dissolves and buter is melted. Let cold. Place egg and butter mix into a blender and blend on medium speed till mix is smooth. Slowly add in the cream and salt and continue blending on low speed till mix is very smooth, about 30 seconds. Add in pecans. Transffer mix to your ice cream machine and freeze according to the manufacturer's instructions.
- Makes about 1 qt of Butter Pecan Ice Cream
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