With the weather heating up, it was time to break out the ice cream maker again. My friend Curtis, from work, brought in home-made peach cobbler and I brought in the ice cream and we had a nice little party today at work! This ice cream was to die for!!
Ingredients: 1/2 cup butter 1-1/2 cups Chopped pecans 1-1/2 cups Dark brown sugar 1 cup Half-and-half 2 larege eggs; lightly beaten 4 cups Heavy cream dash salt
Instructions Melt 4 tablespoons butter in skillet and saute the pecans until lightly browned. Drain on paper towels. Place brown sugar, half-and-half, and remaining butter in a heavy saucepan. Heat over low heat stirring steadily, until the sugar dissolves and buter is melted. Let cool. Place eggs and butter mixture into a blender and blend on medium speed until mixture is smooth. Slowly add the cream and salt and continue blending on low speed until mixture is very smooth, about 30 seconds. Add pecans. Transffer mixture to your ice cream machine and freeze according to the manufacturers instructions. Makes about 2 quarts of Butter Pecan Ice Cream.