Caramel-pecan ice cream
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Half-and-half or light cream |
| ¾ | cup | Purchased caramel ice cream topping |
| ¼ | cup | Packed brown sugar |
| 1½ | teaspoon | Vanilla |
| 2 | cups | Whipping cream |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING The Harms family of Goshen, Indiana, looks forward to the annual Ice Cream Crank-Off at the Elkhart County Fair. This creamy caramel-pecan specialty won them a blue ribbon.
Pecan Clusters, broken in pieces (recipe follows) 1. Prepare Pecan Clusters; set aside to cool thoroughly.
2. In a mixing bowl, combine half-and-half, caramel topping, sugar and vanilla. Stir till sugar is dissolved.
3. Stir in whipping cream and about half of the Pecan Cluster pieces.
Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Sprinkle remaining clusters over individual Makes 2 quarts.
Pecan Clusters: In a heavy medium skillet, melt ½ cup granulated sugar and 2 tablespoons butter over medium heat for 5 minutes, stirring till golden. Add 1 cup chopped pecans. Turn out onto a buttered cookie sheet or foil. Cool and break into clusters.
Source: Midwest Living, August 1995