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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, July 11, 2011

This ice cream could win a contest. Hands down...it would WIN! Or at least come in a close second. It's creamy and dreamy and delicious. I've fiddled with this recipe for a long time before finally perfecting it. It's the one thing IT Guy looks forward to every summer. I'm not a huge ice cream lover....I do enjoy a bowl here and there....but this recipe? This one? I could eat a bowl every day and not get tired of it. I wish there was a way I could send you each a taste so you'd know how wonderful it is. Please make it! I promise you, your life will never be the same after you've tasted this.

Candied Pecan Caramel 
Swirl Ice Cream 

Candied Pecans

2 cups very coarsely chopped pecans
1 cup powdered sugar
Few drops water

Spread chopped pecans on lined cookie sheet. Toss nuts with powdered sugar to coat. Add a few drops of water to make nuts pasty. Bake in a 350 degree oven for 10 minutes. Set aside until cool and you can break them up. Add to finished ice cream.

Ice Cream

4 eggs, mixed well
2 cups sugar

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.

When eggs are cooked, remove from heat and pour into your ice cream freezer.

Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1 15-ounce jar caramel ice cream topping (I use Mrs. Richardson’s)
1/8 teaspoon salt
1 tablespoon vanilla extract

1 quart half & half

Mix all ingredients (except half & half) well and pour into ice cream freezer. Add 1 quart half and half to fill line and freeze according to freezer instructions.

When ice cream is done transfer into a large plastic container and add candied pecans.

To make the ice cream extra yummy, drizzle an extra jar of topping over finished ice cream. Swirl though a few times but do not mix in. You want the ice cream to have ribbons of caramel running through it.

I freeze mine a few hours or overnight before serving so it has a chance to set up.

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