How to Make Butter Pecan Ice Cream-Blueberry Sauce

Serve the blueberry sauce over a bowl of ice cream or however you please to do so.

How to Make Butter Pecan Ice Cream-Blueberry Sauce Recipe
18 Steps
Ingredients
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1

Add butter to small skillet. Over medium heat cook pecans until lightly browned. Stir constantly for 3-5 minutes.

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Whisk eggs in a bowl, set aside. Combine brown sugar and half and half in a sauce pan and mix well.

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Remove from heat and stir in cream, vanilla and pecans.

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Pour into ice cream maker and freeze according to manufacturers directions.

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Add all ingredients for the blueberry sauce into a saucepan. Cook over medium heat and stir for 3-5 minutes until sauce is dark blue.

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Next strain the sauce over a container. Remove chunks of blueberries and keep remaining sauce.

Ingredients

40 Grams Chopped pecans 
14⅛ Grams Butter 
220 Grams Brown sugar 
2 Eggs 
120 Grams Half and half cream 
115 Grams Heavy cream 
4.20 Grams Vanilla extract 
200 Grams Blueberries 
4 Ounces Water  
8 Ounces Orange juice 
170 Grams White sugar  
28.05 Grams Cornstarch 
2⅛ Grams Almond extract 
1 Gram Cinnamon 
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