Caramel-Pecan Ice Cream | Midwest Living
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Caramel-Pecan Ice Cream

Caramel-Pecan Ice Cream

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  • Yield: 2 quarts
  • Prep 15 mins
  • Freeze 40 mins

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Ingredients

  • 1 recipe Pecan Clusters (see recipe below)
  • 2 cups half-and-half or light cream
  • 3/4 cup purchased caramel ice cream topping
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 cups whipping cream

Directions

  1. Prepare Pecan Clusters.
  2. In a mixing bowl, combine half-and-half, caramel topping, sugar, and vanilla. Stir until sugar is dissolved.
  3. Stir in whipping cream and about half of the Pecan Clusters. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Sprinkle remaining clusters over individual servings. Makes 2 quarts.

Pecan Clusters

Ingredients

  • 1/2 cup granulated sugar
  • 2 tablespoons butter
  • 1 cup chopped pecans

Directions

  1. In a heavy medium skillet, melt sugar and butter over medium heat for 5 minutes, stirring until golden. Add pecans. Turn out onto a buttered cookie sheet or foil. Cool and break into clusters.

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