Mama lived to be one month short of her 101st birthday! Her recipe for longevity: ice cream for breakfast. Butter Pecan Ice Cream was a favorite of both Mama and Daddy.
Ingredients
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, slightly beaten
1 & 1/2 cups half and half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, slightly beaten
1 & 1/2 cups half and half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
Steps - Uses ice cream freezer or attachments for mixer.
- Place chopped pecans in a skillet on stove at medium low heat. Stir continuously in a tablespoon of butter until just light brown. You want to release the oils, not burn the pecans! Remove from heat and cool.
- Stir together the brown sugar and half & half in a pan over medium heat. Bring to a boil - then quickly remove from heat.
- Beat eggs a bit with a fork in a mixing bowl. Add one tablespoon of the brown sugar mixture into eggs and stir quickly.
- Then slowly pour the rest of the brown sugar mixture into the eggs, stirring quickly.
- Put the mixture back in the pan and cook slowly on medium-low heat, stirring, until it thickens and coats the back of a spoon. (Don't let it boil!)
- When thickened, remove from heat. Quickly stir in 1/2 cup cream, vanilla, and toasted pecans.
- Pour into ice cream maker and freeze according to manufacturers' directions.
- Eat often and live to be 100.