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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan Pie Ice Cream Recipe

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This recipe for Pecan Pie Ice Cream is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 whole frozen pie crust, store bought
1 Tablespoon unsalted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 cup pecan halves
1 cup cold whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups cold heavy cream

Directions:
Directions:
Cook the pie crust according to package directions. Let cool, and break into bite sized pieces. To caramelize the pecans, add the butter, 1/4 cup granulated sugar, and 1/4 cup light brown sugar to a skillet and cook over medium heat until butter is melted. Stir in the pecans, and cook until the sugars dissolve and begin to caramelize the nuts. Remove the nuts from the pan and place on parchment paper, allowing them to cool completely. Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream. To make the ice cream, begin by adding the milk and 1/4 cup granulated sugar to a mixing bowl. Mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream and whisk to combine. Assemble your ice cream maker, and turn it on, adding in your cream mixture. Let the mixer spin for about 30 minutes. Once the ice cream is frozen, mix in the caramelized pecans and pie crust pieces. Serve right away or store in the freezer.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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