Serves: 8
Total Calories: 1,037
1. In a large mixer bowl at medium speed, beat eggs until frothy. At low speed, gradually beat in 2 1/2 cups of the brown sugar. At medium speed, add vanilla and salt and beat for 3 minutes or until brown sugar is almost dissolved. Add cream and beat until sugar is dissolved. Pour into a chilled 5-quart ice cream freezer container stir in heavy cream. Pack and churn according to manufacturer's directions.
2. Meanwhile, in a 10-inch skillet over low heat, melt butter. Add pecans and cook, stirring frequently, for 10 minutes or until pecans are browned. Sprinkle remaining 3/4 cup brown sugar over nuts. Cook, stirring constantly, for 3 to 4 minutes or just until brown sugar begins to melt. Spread on several layers of paper towels to cool.
3. Five minutes before freezing is complete, add sugared nuts to mixture and continue churning until frozen as hard as you wish.
This Butter Pecan Crunch Ice Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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