Recipe#8739

Title: Butterpecan Icecream

Newsgroups: rec.food.recipes 
 From: Rebekah and Chip rinman@ucsd.edu 
 Subject: Butter-Pecan Ice Cream 
 Message-ID: <4flnah$321@news1.ucsd.edu> 
 Organization: University of Chicago -- Academic Computing Services 
 Date: Mon, 12 Feb 1996 16:34:55 GMT 

1/3 cup coarsely chopped pecans
 1 Tbsp butter
 1 cup packed brown sugar
 2 eggs, beaten
 1-1/2 cups half and half
 1/2 cup whipping cream
 1 tsp vanilla extract
 In a small skillet, saute pecans in butter until lightly browned, 
 3 to 5 minutes. Set aside to cool. In a medium saucepan, combine 
 brown sugar, beaten eggs and half and half. Stir over low heat 
 until mixture simmers. Stirring occasionally, simmer gently 
 2 minutes; set aside. Stir in whipping cream, vanilla and toasted 
 pecans. Pour into ice-cream canister. Freeze in ice-cream maker 
 according to manufacturer's directions. Makes about 1 quart.