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INGREDIENTS

1 c Packed brown sugar; plus
8 lg Egg yolks
1 pn Salt
1 1/4 c Pecan halves
4 Cinnamon sticks
1 ts Ground cinnamon
1 ts Vanilla extract
1 1/2 c Crema; see * Note
1 tb Brown sugar ; packed
2 1/2 c milk

Servings

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection. In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and Crema. Whisk well and refrigerate until cold. Preheat oven to 350 degrees. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturers instructions. Fold in the cooled toasted pecans. Store in the freezer. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6127 broadcast 09-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-12-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Cinnamon Pecan Ice Cream

1 c Packed brown sugar; plus 
8 lg Egg yolks 
1 pn Salt 
1 1/4 c Pecan halves 
4  Cinnamon sticks 
1 ts Ground cinnamon 
1 ts Vanilla extract 
1 1/2 c Crema; see * Note 
1 tb Brown sugar packed
2 1/2 c milk

* Note: See the "Crema" recipe which is included in this collection.    In a large bowl whisk together the egg yolks and brown sugar until  thick and pale brown. In a saucepan combine the milk and cinnamon  stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the  milk into the egg mixture, then whisk the eggs into the pan of milk.  Set aside to cool. Pass the custard mixture through a medium  strainer. Add the vanilla extract, ground cinnamon, salt and Crema.  Whisk well and refrigerate until cold. Preheat oven to 350 degrees.  Spread the pecans on a baking sheet and toast until golden brown and  fragrant, about 10 minutes. Set aside to cool and then roughly chop.  Pour the chilled custard mixture into your ice cream maker and  process according to the manufacturers instructions. Fold in the  cooled toasted pecans. Store in the freezer. This recipe yields ??  servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6127 broadcast  09-26-1996) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    10-12-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (1695g)
Recipe Makes: 1 servings

Calories: 6501
Calories from Fat: 5275 (81%)

Amt Per Serving		% DV

	Total Fat 586.1g	782 %
	Saturated Fat 131.1g	656 %
	Monounsaturated Fat 295.4g
	Polyunsanturated Fat 134.2g
Cholesterol 13438.1mg		4135 %
Sodium 594.5mg		21 %
Potassium 3200.1mg		84 %
Total Carbohydrate 141.5g		42 %
	Dietary Fiber 46.4g	186 %
	Sugars, other 95g
Protein 215.7g		308 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6501

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