Pecan Pie Ice Cream
Stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie à la mode. Because this is a large-yield recipe, you'll need to use an old-fashioned ice-cream churn. Or cut the recipe in half to use a countertop freezer. If you can't find brown sugar corn syrup, use dark corn syrup.
Recipe by Cooking Light July 2006
285 calories; calories from fat 30%; fat 9.4g; saturated fat 4.7g; mono fat 3g; poly fat 0.9g; protein 5.2g; carbohydrates 46.9g; fiber 0.2g; cholesterol 110mg; iron 0.5mg; sodium 122mg; calcium 66mg.