Butter Pecan Ice Cream - cooking recipe

Ingredients

2 envelopes Knox gelatine
1/2 c. cold water
4 c. whole milk
2 c. sugar
2 tsp. vanilla
1 tsp. salt
3 c. cream
3 c. pecans, chopped (or whole)
1/2 c. butter
2 c. brown sugar

Preparation

Soak gelatine in cold water.
Heat milk until hot, but not boiling.
Remove from heat.
Add gelatine, sugar, vanilla and salt.
Cool.
When cool, add 3 cups cream.
Melt butter and heat nuts until crisp.
Add 2 cups brown sugar.
Mix well into butter mixture.
Add nut mixture to ice cream when partly frozen.