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

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