- Quickly transfer to a large bowl; place bowl in a pan of ice water.
- Stir gently and occasionally for 2 minutes. Stir in cream and
- vanilla. Press plastic wrap onto surface of custard. Refrigerate
- several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according
- to the manufacturer’s directions. (Refrigerate any remaining mixture
- until ready to freeze.) Transfer ice cream to freezer containers,
- allowing headspace for expansion. Freeze 2-4 hours or until firm.
- Repeat with any remaining ice cream mixture.
- In a heavy skillet, melt butter over medium heat. Stir in brown
- sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved.
- Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans
- onto a greased foil-lined baking sheet. Cool completely.
- For sauce, combine butter, water and corn syrup in a heavy saucepan.
- Cook and stir over medium-low heat until butter is melted. Add
- sugar; cook and stir until sugar is dissolved. Bring to a boil over
- medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes
- or until mixture is caramel-colored. Remove from heat. Carefully
- stir in cream until smooth. Serve caramel sauce and candied pecans
- over ice cream. Yield: about 1-1/2 quarts ice cream (1-1/2 cups
Nutritional Facts: 1 serving (1 cup) equals 1,222 calories, 87 g fat (50 g saturated fat), 330 mg cholesterol, 437 mg sodium, 109 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.