BUTTER PECAN ICE CREAM

MAKES 1-1/4 QUARTS

I hope that everybody has had the chance to taste homemade ice cream in their lifetime. I remember, as a child, we would go to cookouts in the summer where someone owned a crank-style ice cream maker and the whole process was so exciting. And, if you were the lucky one, you got to lick the beater afterwards. The resulting product is so rich and creamy......well, enough of the memories. I now have an electric powered ice cream maker and use it at least a couple times a year. There are many different type of machines available now from manual cranks to electric, no ice needed, so check them out. This recipe is for butter pecan. Other flavors are listed on the Dessert page. The recipe can be halved, doubled or made in any amount to fit your ice cream maker.

INGREDIENTS

2 cups heavy cream

1 cup milk

3/4 cup brown sugar

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted (see note below)

1/2 cup coarsely chopped pecans, toasted

Place all ingredients except the pecans in ice cream maker bowl. Stir well, until sugar is dissolved. Process according to machine directions, adding the pecans when the ice cream is thick and almost done. Serve immediately or place in container and freeze to mature, about 1 day. Place in refrigerator about 30 minutes before serving to soften slightly.

Notes: When you melt the butter, be very careful not to let it separate. This is very easy if you do it in your microwave. If you have a power level, do it on Power 4 for 45 seconds. Check, and if almost melted, swirl the remainder until melted. If you don't have a power control, melt at shorter time increments and check often. I have read that, if the butter separates, it can churn in the machine. You might end up with Pecan Cream Butter. If preferred, use 1 teaspoon butter extract, but go easy because it has a very strong flavor.

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