Butter Pecan Ice Cream
2 C. light cream
1 C. brown sugar
2 T. butter
2 C. heavy cream
1 t. vanilla extract
1/2 C. toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan.
Cook, stirring constantly over low heat until bubbles form around
the edges of the pan. Let the mixture cool and put it in the ice
cream machine. Stir in heavy cream and vanilla.
Freeze as directed by your machine’s
manufacturer. Add pecan after ice cream begins to harden.
Makes 1-1.5 quarts.