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Friday, July 4, 2014

Butter Pecan Ice Cream

I had been dieting for almost a year and had a craving for Butter Pecan Ice Cream.  That very day, I got an e-mail from Paula Deen with a recipe for her sons Lighter Butter Pecan Ice Cream.  It's true!  I had been given the desire of my heart.  I had given Phillip a Cuisinart Ice Cream Maker last year for Christmas and we had only used it once to make vanilla ice cream.  When I got home from work, I got out the ice cream maker and made Lighter Butter Pecan Ice Cream.  We don't call it Lighter Butter Pecan Ice Cream.  We call it the best Butter Pecan Ice Cream that we have ever had!

                                                    Butter Pecan Ice Cream

3/4 cup chopped pecans
4 cups fat-free half & half
2/3 cup packed light brown sugar
1 tsp. vanilla

Combine the half & half and brown sugar in a large sauce pan and cook over medium heat, stirring frequently, until sugar is completely dissolved - (3-4 min.).  Remove from heat; stir in vanilla.  Let cool completely, then refrigerate until well-chilled - about 30 min.

Pour into ice cream mixer and freeze.  Add pecans about 5 min. before ice cream is done.

Toast pecans - Place pecans in a dry skillet and heat over medium-low heat for 2-3 min.

Per serving - 1 1/2 cups - 189 cal. - 7g fat

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