Butter Pecan Ice Cream
1 pint light cream
1 pint heavy cream
4 oz brown sugar
2 tablespoons butter
1/2 cup of pecan nuts, chopped
1 teaspoon vanilla extract (or according to taste)
Place the single cream, sugar and butter into a saucepan and mix
together over a low heat. Stir until the mixture starts to bubble
around the edges. Remove the saucepan from the heat and allow to
cool.
When the mixture is cold transfer to ice cream
maker and stir in the heavy cream and vanilla extract. Freeze according
to the manufacturer's instructions but remember to add the pecan
nuts as the ice cream starts to harden.
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