TIPSY CHOCOLATE PECAN CRUNCH ICE CREAM PART

      Title: TIPSY CHOCOLATE PECAN CRUNCH ICE CREAM   PART
  Categories: Chocolate, Ice cream
       Yield: 1 Servings
  
            KAREN PHILLIPS CBTX40A-----
       1 c  Pecan halves
       2 c  Heavy cream
       2 c  Granulated sugar
       2 c  Half-and-half
     1/4 ts Lemon juice
       8    Egg yolks
       1 oz Unsweetened chocolate --
            Broken into 1/2 oz p
     1/4 c  Myer's Dark Rum
  
   EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides,
   2 2 1/2-qt. saucepan, whisk, metal spoon, cook's knife, cutting
   board, 2-qt. plastic container w/ lid, electric mixer with paddle,
   rubber spatula, instant-read test thermometer, 2 stainless steel
   bowls (1 large), ice cream freezer Preheat the oven to 325 degrees.
   Toast the pecan halves on a baking sheet in the preheated oven for 10
   to 12 minutes. Cool to room temperature. Combine 1 1/4 cups of sugar
   and the lemon juice in a 2 1/2-qt saucepan. Stir with a whisk to
   combine (the sugar will resemble moist sand). Caramelize the sugar
   for 8 to 10 minutes over medium-high heat, stirring constantly with a
   whisk to break up any lumps (the sugar will first turn clear as it
   liquefies, then light brown as it caramelizes). Remove the saucepan
   from the heat. Add the unsweetened chocolate and stir gently to
   blend. Pour the chocolate-caramel mixture over the pecans and stir
   with a spoon to completely coat the pecans with the chocolate
   caramel; spread the mixture evenly over the bottom of the baking
   sheet. Freeze the chocolate pecan crunch for 20 minutes. Remove from
   the freezer. Chop the chocolate pecan crunch into 1/4" pieces. Store
   in a sealed plastic container in the freezer until needed.
   
   Continued >>>
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