28
3 cups half-and-half
1
⁄4 cup packed brown sugar
3 tablespoons butter
1
⁄8 teaspoon salt
1
1
⁄2 cups whipping cream
1 package (3.4 oz.) instant
vanilla pudding and
pie filling mix
1
⁄2 cup chopped pecans
In medium saucepan, combine half-and-half, brown sugar, butter, and salt. Heat over
medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half
mixture to medium bowl; stir in whipping cream. Cover; refrigerate at least 4 hours
to overnight.
Gradually add pudding mix; whisking until well blended. Add pecans to dessert maker.
Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Yield: 14 servings (
1
⁄2 cup per serving).
Per Serving: About 240 cal, 2 g pro, 15 g carb, 20 g total fat, 11 g sat fat,
60 mg chol, 150 mg sod.
BUTTER PECAN ICE CREAM
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