Frozen butterscotch parfait
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Brown sugar; firmly packed |
| ½ | cup | Water |
| 2 | tablespoons | Butter |
| 3 | Eggs; seperated | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Pecans; chopped |
| 1½ | cup | Heavy cream; whipped |
Directions
Boil sugar and water 5 minutes. Remove from heat, add butter and stir until melted. Pour slowly over beaten egg yolks and beat until cool. Fold in stiffly beaten egg whites, vanilla, pecans and whipped cream. Freeze until firm. Makes about 1½ quarts. Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997