SilverSpoon12/13/10




Pareve ice cream isn't the real deal. But when you add additions such as nuts and a sauce it transformed a plain ice cream into an ice cream that addicting. The pecan sauce freezes well. Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.






  • SERVING/YIELD
    2 quarts ice cream


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #419

























INGREDIENTS













  • 5 oz ground pecans










  • ¾ cup whole pecans










  • 5 oz margarine, divided










  • 1 cup brown sugar










  • 2 (10 oz) non dairy whip topping, divided










  • 3 eggs










  • ½ cup sugar










  • 1 cup coffee whitener










  • 1 tsp vanilla sugar










  1. Pecan crunch: In a 9x13 inch pan, combine 3 oz of margarine with the ground pecans. Bake at 350F for 25 minutes, mixing a couple of times.



  2. Pecan sauce: In a small sauce pot, combine 2 oz of margarine, brown sugar and 1 10 oz whip. Cook over medium flame until sugar is melted completely. Add whole pecans and remove from heat.



  3. Ice Cream: Beat 10 oz whip and set aside. Mix the eggs with the sugar, coffee whitener and vanilla sugar. Fold in the whip. Freeze for 1 hour.



  4. Add the pecan crunch to the ice cream and mix to combine.



  5. Serve ice cream with warm pecan sauce.















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