The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Pecan-Butterscotch Ripple Ice Cream
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 quarts 12gm 33gm 42mg


INGREDIENTS:
1/2 cup lightly packed brown sugar 2 tablespoons light corn syrup 1/4 cup milk
1 tablespoon butter or margarine 1/4 cup finely chopped pecans 1/4 teaspoon vanilla extract
1/2 gallon vanilla ice cream, slightly soften



1 Place a 9-inch-square pan in freezer to chill. In a small saucepan, combine brown sugar, corn syrup, and milk. Cook and stir over medium heat until slightly thickened, 7 or 8 minutes. Stir in butter or margarine, pecans, and vanilla. Cool to room temperature. Spoon softened ice cream into chilled pan. Pour cooled sauce in ribbons across top of ice cream. Pull a metal spatula or table knife back and forth evenly through ice cream to give a marbled effect. Cover with plastic wrap or foil. Place in freezer; freeze at least one hour or until firm, 3 to 6 hours.

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