This is the homemade butter pecan ice cream my mom made tonight. Divine! I'm telling you, I've got to get one of these Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Makers at Costco! P.S. If the ice cream looks awfully soft, it is. I took the photo in 105 degree heat!
homemade butter pecan ice cream (my mom played around with this recipe)
1 1/2 cups light cream
1 1/2 cups heavy cream
1/3 cup brown sugar
1 1/2 tablespoons butter
1/2 cup pecans, chopped
3/4 teaspoon vanilla extract
Over low heat, mix together light cream, sugar and butter. Stir until it starts to bubble then remove from heat and let cool. When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract. Freeze according to the manufacturer's instructions. Add pecans when the ice cream starts to harden.
Looks divine! Thinking of you. Here's another recipe for you to try:
ReplyDeleteCranberry Salsa
1 (12oz) bag cranberries
1 apple pealed and cored
1 red onion
1/2 red pepper
1/2 C sugar
1/3 C apple juice
3T cilantro
1/2 jalepeno pepper seeds removed.
Throw this all into the food processor and blend until the right consistency. (Some omit the jalepeno to decrease the heat.)
A fun recipe that I had at Thanksgiving. My sister-in-law buys cranberries in bulk in fall while they're in season, then freezes them so that she can make this salsa in the summer time/year round. I took her advice and bought a bag to hold onto and plan to make it for the 4th of July festivities. It's a little different. I thought of you and wanted to pass it along.
Hope all is going well. Wish we were closer than a 4 hour drive, otherwise would hop in the car to come visit! Enjoy your time w/ family!
-RW
We finally made it to OR! Thanks for the recipe, Rebecca!!!
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