Butter Pecan Ice Cream Dated 1962 |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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BUTTER PECAN ICE CREAM DATED 1962 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wells Estate in Canton, Texas in 1987. Ingredients:
1/4 cup unsalted butter |
3/4 cup chopped pecans |
3/4 cup dark brown sugar |
1/2 cup half-and-half |
1 large egg lightly beaten |
2 cups heavy cream |
1 dash salt |
Directions:
1. Melt 2 tablespoons butter in skillet and sauté pecans until lightly browned.
2. Drain on paper towels.
3. Place brown sugar, half-and-half and remaining butter in a heavy saucepan.
4. Heat over low heat stirring steadily until sugar dissolves and butter is melted then allow to cool.
5. Place egg and butter mixture into a blender and blend on medium speed until mixture is smooth.
6. Slowly add cream and salt and continue blending on low speed until mixture is very smooth.
7. Add pecans then transfer mixture to ice cream machine and freeze according to instructions.
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