Prep Time: 10 minutes
Cook Time: 10 minutes
3/4 cup coarsely chopped pecans
4 cups fat free half-and-half
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
Place the pecans in medium dry skillet and heat over medium-low heat. Cook, stirring and shaking the pan occasionally, until the pecans are lightly toasted and fragrant, 2 – 3 minutes. Transfer the pecans to a small bowl and set aside.
Combine the half-and-half and brown sugar in a large saucepan and cook, over medium heat, stirring frequently, until the sugar is completely dissolved, 3 – 4 minutes. Remove from the heat; stir in the vanilla. Let cool completely, then refrigerate until well chilled about 30 minutes.
Pour the mixture into an ice-cream maker and freeze according to manufacturer’s instructions, adding the pecans about 5 minutes before the ice cream is done. Transfer the ice cream to a to freezer container. Cover and freeze until firm, at least 3 hours or up to 8 hours.
Per Serving (1/2 cup): 189 Cal; 4 g Protein; 7 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 30 g Carb; 1 g Fiber; 24 g Sugar; 137 mg Calcium; 1 mg Iron; 181 mg Sodium; 6 mg Cholesterol
Original recipe courtesy Paula Deen: Butter Pecan Ice Cream
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
Recipe Courtesy of Bobby and Jamie Deen