KitchenAid KPFD200 manual Butter Pecan Ice Cream, 1⁄8 teaspoon salt 11⁄2 cups whipping cream

BUTTER PECAN ICE CREAM

3 cups half-and-half

1⁄4 cup packed brown sugar

3 tablespoons butter

1⁄8 teaspoon salt

11⁄2 cups whipping cream

1package (3.4 oz.) instant vanilla pudding and pie filling mix

1⁄2 cup chopped pecans

In medium saucepan, combine half-and-half, brown sugar, butter, and salt. Heat over medium-low heat until very hot but not boiling, stirring constantly. Transfer half-and-half mixture to medium bowl; stir in whipping cream. Cover; refrigerate at least 4 hours

to overnight.

Gradually add pudding mix; whisking until well blended. Add pecans to dessert maker. Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 14 servings (1⁄2 cup per serving).

Per Serving: About 240 cal, 2 g pro, 15 g carb, 20 g total fat, 11 g sat fat, 60 mg chol, 150 mg sod.

28