Butter Pecan Crunch Ice Cream Food

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

BUTTER PECAN ICE CREAM

Steps:

• Add the pecans, sugar, and butter to an 8-inch skillet.
• Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
• Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
• Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
• In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
• Add in the whipping cream; stir to combine.
• In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
• Stir in pecans.
• Ripen for 4 to 24 hours.

BUTTER PECAN CRUNCH

Steps:

• Mix crumbs and butter; press into bottom of 9x13 pan.
• Chill.
• Beat pudding mixes and milk until well blended.
• Fold in ice-cream and Cool Whip.
• Spoon over crust.
• Sprinkle with crushed Heath bars.
• Freeze.
• Thaw about 20 minutes before cutting.

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
• In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly, Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.