Butter Pecan Crunch Ice Cream

Serves: 5
Total Calories: 1,593


6 eggs
3 1/4 cups brown sugar packed
1 tablespoon vanilla extract
dash salt
1 quart whipped cream
1 quart milk
6 tablespoons butter
1 1/2 cups pecans chopped
1 (6-ounce) package almond brickle chip (optional)


In a large mixer bowl at medium speed, beat eggs until frothy. At low speed, gradually beat in 2 1/2 cups of the brown sugar. At medium speed, add vanilla and salt and beat for 3 minutes or until brown sugar is almost dissolved. Add cream and beat until sugar is dissolved. Pour into a chilled 5-quart ice cream freezer container stir in milk. Pack and churn according to manufacturer's directions.

Meanwhile, in a 10-inch skillet over low heat, melt butter. Add pecans and cook, stirring frequently, for 10 minutes or until pecans are browned. Sprinkle remaining 3/4 cup brown sugar over nuts. Cook, stirring constantly, for 3 to 4 minutes or just until brown sugar begins to melt. Spread on several layers of paper towels to cool.

Five minutes before freezing is complete, add sugared nuts and almond brickle chips to mixture and continue churning until frozen as hard as you wish.

Nutritional Facts:

Serves: 5
Total Calories: 1,593
Calories from Fat: 1,017

This Butter Pecan Crunch Ice Cream recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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