BUTTER PECAN ICE CREAM

Taste of Home
Country Women

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

TOASTED NUTS:
3 3 3 tablespoons butter, melted
3/4 3/4 3/4 cup chopped pecans
1/8 1/8 1/8 teaspoon salt
1 1 1 tablespoon sugar
ICE CREAM:
2-1/2 2-1/2 2-1/2 cups milk
1/2 1/2 1/2 cup packed brown sugar
1/4 1/4 1/4 cup sugar
2 2 2 tablespoons cornstarch
2 2 2 egg, lightly beaten
1 1 1 cup heavy whipping cream
1/3 1/3 1/3 cup maple-flavored pancake syrup
2 2 2 teaspoons vanilla extract
Directions:
1 350 15 15 sheet, combine the butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer. Cool.
to 175° ice cream, in a large saucepan, heat the milk to 175°
2 Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the cream , syrup and vanilla.
● Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
to Stir in the nuts. Place in ice cream freezer and freeze according to manufacturer's directions.
to Allow to ripen in ice cream freezer or firm up in your refrigerator freezer an hour before serving.