Recipe - Butter Pecan Ice Cream

1 cup Coarsely chopped pecans
One half cup Sugar
2 tablespoon Margarine or butter
4 cup Light cream
2 cup Packed brown sugar
1 tablespoon Vanilla
4 cup Whipping cream
Crushed ice
Rock salt

In a heavy 8inch skillet combine pecans, sugar, and margarine. On the
rangetop, heat pecan mixture over medium heat, stirring constantly, for 6
to 8 minutes or until sugar melts and turns a rich brown color.

Remove from heat and spread nuts on a buttered baking sheet or foil;
separate into clusters. Cool. Break clusters into small chunks.

In a large mixing bowl combine cream, brown sugar, and vanilla; stir until
sugar is dissolved. Stir in pecan mixture and whipping cream. Pour cream
mixture into a 4 to 5quart ice cream freezer container.

Freeze mixture according to the manufacturer's directions, using crushed
ice and rock salt.

Makes about 3 One half quarts or 24 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini