1 pint light cream
1 pint heavy cream
4 oz brown sugar
2 tablespoons butter
1/2 cup of pecan nuts, chopped
1 teaspoon vanilla extract (or according to taste)

Place the single cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.
When the mixture is cold transfer to ice cream maker and stir in the heavy cream and vanilla extract. Freeze according to the manufacturer’s instructions but remember to add the pecan nuts as the ice cream starts to harden.

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