"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butter Pecan Ice Cream Recipe

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This recipe for Butter Pecan Ice Cream, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Friday, February 15, 2008


2 1/4 qt. milk
2 1/4 Tbsp. gelatin in 3/4 cup water
3 c. sugar
2 1/4 Tbsp. cornstarch
3/4 tsp. salt
5 eggs
2 Tbsp. vanilla

Heat milk in saucepan. Beat eggs until foamy and add sugar, cornstarch and salt; blend well. When milk is hot, add a cup or two to the egg and sugar mixture. Then pour the mixture into the sauce pan.
Stir well until it starts to cook and take off burner. Add the gelatin which has been softened in cold water. Cool this pudding until cold and add the cream and the vanilla. Stir well. Freeze in ice cream freezer, and when partially frozen, have this nut mixture ready to pour in, which should be made while ice cream is cooling.

2 c. pecans, chopped
1/3 c. butter

Melt butter and heat nuts until crisp. Add 1 1/4 cups brown sugar work in well Add to ice cream.




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