3 T of butter, divided
1 C pecans, chopped coarsely
1/2 C sugar
4 C of half and half
2 C brown sugar, packed
1 T vanilla
4 C of whipping cream
Line a cookie sheet completely with foil. Butter the foil well with 1 T of the butter and set aside. Place the remaining butter into a skillet place over medium heat.
Stir in the pecans and sugar. Stirring constantly, cook the mixture for 7 minutes or until the sugar has completely melted and turned brown.
Spread the mixture evenly onto the prepared cookie sheet. Separate the pecans into cluster and allow the mixture to cool to room temperature. Once cooled break the clusters into small chunks.
Pour the half and half into a large mixing bowl. Add the brown sugar and vanilla and stir until the brown sugar has completely dissolved. Gently stir in the whipping cream. Pour the cream mixture into the ice cream maker’s freezer canister. Freeze according to the direction for the ice cream maker. Stir in the pecan chunks, then allow the ice cream to ripen for 4 hours.
Makes 16 servings.
With the double cream this ice cream will be smooth and creamy and taste just as good as any gourmet style ice cream. Serve it by itself or over a butterscotch or brownie square for dessert.