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LOCATION: Recipes >> Desserts Frozen >> Butterpecan Icecream 04

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BUTTER PECAN ICE CREAM

4 cups half-and half, light cream or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipped cream

In a large bowl combine half-and-half, sugar and vanilla. Stir
till sugar dissolves. Stir in whipping cream.

Freeze ice cream mixture in a 4 or 5 quart ice cream freezer
according to directions. Ripen 4 hours. Makes 2 quarts (16
servings)

Note: To ripen the ice cream, cover the canister with waxed paper,
plastic wrap or foil, and replace the lid. Plug the hole in the
lid with a cork. Push the can back down into the ice. Pack additional
layers of ice and salt into the freezer to cover the top of the
can. Use 1 cup salt to 4 cups of ice (the higher proportion of
salt will make the ice cream colder and harder.) Cover the freezer
with newspaper or a heavy cloth to keep it cold. The ice cream
needs to stand for 4 hours to develop flavor and texture.

BUTTER-PECAN ICE CREAM

Prepare ice cream as above, except in a heavy skillet cook 1/2 cup
chopped pecans, 1/4 cup sugar, and 1 tablespoon butter or margarine
over medium-high heat till sugar begins to melt, shaking skillet
occasionally. DO NOT STIR. Reduce heat to low and cook till sugar
turns golden,stirring frequently. Immediately spread on a baking
sheet lined with greased foil. Cool; break into chunks. Stir nut
mixture into ice cream mixture before serving.

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