The same restaurant I posted about when I posted the soup recipe gets the credit for this Yummy recipe. I made a batch to take to my Mother's for Christmas Day and everyone loved it! If you love ice cream and pecan pie you will totally love this recipe. I guess you could make your own vanilla ice cream but I opted to buy a carton of Breyers...this is NOT the time for lowfat or sugar free my friends so let's keep it loaded with calories and sugar..
Pecan Pie Icecream
As I was finishing up this e-newsletter, my husband Michael called, asking if I could make some pecan pie filling to add to his ice cream recipe. Whether he admits it or not, the seasonal changes has entered his psyche as well.
Making pecan pie ice cream is quite easy to do. Of course, Michael makes his own delicious ice cream, but you can just use a high quality store bought carton of vanilla. Simply bake your pecan pie without the pie crust. Cool. Chop it up and mix in with the ice cream. Refreeze until firm. (If you like, you can add a few tablespoons of bourbon, just for kicks.)
Here is my pecan pie recipe if you don't have one of your own:
In a bowl, beat four eggs. Add 1/2 cup extra fine granulated sugar, 1/2 cup light brown sugar, 1/2 cup brown corn syrup, 1;2 cup light corn syrup, 1 tablespoon vanilla extract, pinch of salt, 1/4 stick melted butter. Pour into greased 9 x 13 pan. Bake at 350 until done (35 - 50 minutes). Do not overcook. Toast 1 1/2 cups of pecans. Coarsely chop. Cool both filling and pecans before adding them to the ice cream.
**the last 10 minutes of baking I added my pan of pecans to toast while the filling finished baking...