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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant, reports Cindy Stephenson of Houston, Texas. When we entertain, I top each pretty parfait with whipped cream and a pecan half. Ingredients:
1 bottle (16 ounces) dark corn syrup |
1/3 cup sugar |
1/3 cup water |
1 cup chopped pecans |
3 to 4 cups vanilla ice cream |
Directions:
1. In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce. Yield: 4 servings (about 2-1/2 cups).
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