Table of Contents
Ingredients 1 ⅓ cup chopped pecans 2 1 tablespoon butter 3 1 cup brown sugar 4 2 eggs, beaten 5 1 ½ cups half-and-half cream 6 ½ cup heavy cream 7 1 teaspoon vanilla extract More …
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Pour into ice cream maker and freeze according to manufacturers’ directions.
Directions In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool. In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Remove from the heat.
Directions Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Bake until lightly browned, 10-12 minutes. Cool slightly. Spread ice cream over caramel layer. Freeze 15 minutes.
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