Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup chopped pecans
- 3/4 cup dark brown sugar
- 1/2 cup half-and-half
- 1 large egg, lightly beaten
- 2 cups heavy cream
- 1 dash salt
Directions
Melt 2 tablespoons butter in skillet and saute pecans until lightly browned.
Drain on paper towels.
Place brown sugar half-and-half and remaining butter in a heavy saucepan.
Heat over low heat stirring steadily until the sugar dissolves and butter is melted.
Place egg and butter mixture into a blender and blend on medium speed until mixture is smooth.
Slowly add the cream and salt and continue blending on low speed until mixture is very smooth, about 30 seconds.
Add pecans.
Transfer mixture to your ice cream machine and freeze according to the manufacturer's instructions.