Tipsy chocolate pecan crunch ice cream * part
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Tipsy chocolate pecan crunch ice cream * part
  Chocolate    Ice cream    Pecans    Creams  
Last updated 6/12/2012 12:54:06 AM. Recipe ID 16005. Report a problem with this recipe.
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      Title: Tipsy chocolate pecan crunch ice cream * part
 Categories: Desserts, Chocolate, Ice cream
      Yield: 1 Servings
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
      1 c  Pecan halves
      2 c  Heavy cream
      2 c  Granulated sugar
      2 c  Half-and-half
    1/4 t  Lemon juice
      8    Egg yolks
      1 oz Unsweetened chocolate;
           -broken into 1/2 oz pcs
    1/4 c  Myer's Dark Rum
  EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides,
  2 2 1/2-qt. saucepan, whisk, metal spoon, cook's knife, cutting
  board, 2-qt. plastic container w/ lid, electric mixer with paddle,
  rubber spatula, instant-read test thermometer, 2 stainless steel
  bowls (1 large), ice cream freezer
  Preheat the oven to 325 degrees. Toast the pecan halves on a baking
  sheet in the preheated oven for 10 to 12 minutes. Cool to room
  temperature. Combine 1 1/4 cups of sugar and the lemon juice in a 2
  1/2-qt saucepan. Stir with a whisk to combine (the sugar will
  resemble moist sand). Caramelize the sugar for 8 to 10 minutes over
  medium-high heat, stirring constantly with a whisk to break up any
  lumps (the sugar will first turn clear as it liquefies, then light
  brown as it caramelizes). Remove the saucepan from the heat. Add the
  unsweetened chocolate and stir gently to blend. Pour the
  chocolate-caramel mixture over the pecans and stir with a spoon to
  completely coat the pecans with the chocolate caramel; spread the
  mixture evenly over the bottom of the baking sheet. Freeze the
  chocolate pecan crunch for 20 minutes. Remove from the freezer. Chop
  the chocolate pecan crunch into 1/4" pieces. Store in a sealed
  plastic container in the freezer until needed.
  Continued >>>

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Recipe ID 16005 (Apr 03, 2005)

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