Desserts Frozen: Butterpecan Icecream 04 by Recipe Cottage

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	Butterpecan Icecream 04

		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.