Butter Pecan Ice Cream
| Yield: 6 Servings | |
| 1/2 cup chopped Pecans | 2 tablespoons dark brown sugar |
| 3 tablespoons butter | 1 cup milk |
| 1-1/2 tablespoons cornstarch | 1 teaspoon vanilla |
| 1/2 cup sugar | 1 cup whipping cream |
Toast pecans in butter in oven. Mix cornstarch and sugars. Add milk and cook over direct heat until thick, stirring constantly. Remove from heat; add vanilla. Chill. Whip cream until stiff. Fold in chilled mixture and Pecans. Pour into freezing tray of automatic refrigerator and freeze.
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Copyright © 1998 Navarro Pecan Company, Inc.