Categories: Dessert, Ice Cream

Ingredients

• 1 cup coarsely chopped pecans
• 1/2 cup sugar
• 2 tablespoons butter
• 4 cups half-and-half
• 2 cups packed brown sugar
• 1 tablespoon vanilla extract
• 4 cups whipping cream
• crushed ice
• rock salt

Directions

1. Add the pecans, sugar, and butter to an 8-inch skillet.

2. Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.

3. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil. 4 Separate nuts into clusters; let cool; break clusters into small chunks; set aside.

4. In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.

5. Add in the whipping cream; stir to combine. In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer’s directions.

6. Stir in pecans.

7. Ripen for 4 to 24 hours.

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