Food > Recipe Directory > Courses/Meal Type > Dessert > Vanilla Ice Cream with Pecan-Cinnamon Caramel Sauce
Vanilla Ice Cream with Pecan-Cinnamon Caramel Sauce Recipe
Vanilla Ice Cream with Pecan-Cinnamon Caramel Sauce
Ingredients
- 2 cups (500 mL) granulated sugar
- 2 cups (500 mL) Pecan halves
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) salted butter (or unsalted butter with pinch salt)
- 1 tsp (5 mL) cinnamon
- Vanilla, chocolate or mocha ice cream
Preparation
In heavy saucepan, stir sugar with 1/3 cup/75 mL water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil, without stirring but brushing down side of pan if necessary, until dark amber, 6 to 7 minutes. Stir in pecans; remove pan from heat.
Holding pan at arm's length, pour in cream; stir vigorously until blended. Stir in butter and cinnamon. Return to heat and simmer until thick and creamy, 2 to 3 minutes. Let cool.
Serve over scoops of ice cream.
Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 404 cal |
| Protein | 3 g |
| Fat (total) | 26 g |
| Sat. Fat | 8 g |
| Fibre | 44 g |
| Cholesterol | 38 mg |
| Sodium | 33 mg |
| Calcium | 3 % RDI |
| Iron | 5 % RDI |
| Vitamin A | 10 % RDI |
| Folate | 3 % RDI |
Also in this menu:
Source
Homemakers Magazine: April 2006
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