1 cup coarsely chopped pecans
1/2 cup sugar
2 tbsp margarine or butter
4 cup light cream
2 cup packed brown sugar
1 tbsp vanilla
4 cup whipping cream crushed ice rock sal, t
Directions
In a heavy 8-inch skillet combine pecans, sugar, and margarine. On the
range-top, heat pecan mixture over medium heat, stirring constantly,
for 6 to 8 minutes or until sugar melts and turns a rich brown color.
Remove from heat and spread nuts on a buttered baking sheet or foil;
separate into clusters. Cool. Break clusters into small chunks.
In a large mixing bowl combine cream, brown sugar, and vanilla; stir
until sugar is dissolved. Stir in pecan mixture and whipping cream.
Pour cream mixture into a 4- to 5-quart ice cream freezer container.
Freeze mixture according to the manufacturer's directions, using
crushed ice and rock salt.
Makes about 3 1/2 quarts or 24 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Butter Pecan Ice Cream (Rice) Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Nut; Pecan; Rice
The History of Recipes
Experts have traced the existence of recipes far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, these, old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
As our culinary historical trip moves on a few more years we find a couple of recipe books published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and powerful of that period. By the arrival of the 20th century, cookbooks were highly popular as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Butter Pecan Ice Cream (Rice) recipe.
