Melt 2 tablespoons butter in skillet and saute the 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 buter is melted. Let cool. 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. Transffer mixture to your ice cream machine and freeze according to the manufacturers instructions. Makes about 1 quart of Butter Pecan Ice Cream Posted to MM-Recipes Digest by Alice Poe
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|Serving Size: 1 Serving (1442g)|
|Recipe Makes: 1|
|Calories from Fat: 2658 (74%)|
|Amt Per Serving||% DV|
|Total Fat 295.3g||394 %|
|Saturated Fat 151.2g||756 %|
|Monounsaturated Fat 100.8g|
|Polyunsanturated Fat 27g|
|Cholesterol 973mg||299 %|
|Sodium 882mg||30 %|
|Potassium 1928.9mg||51 %|
|Total Carbohydrate 220.1g||65 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 212.1g|
|Protein 44.5g||64 %|
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Calories per serving: 3606
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