BUTTER-PECAN ICE CREAM If you like caramel-flavored desserts, you'll love this decadent treat. Prepare the caramel sauce while the custard chills so the sauce is cool enough to add to the ice cream when it comes out of the freezer. 4 egg yolks 3/4 cup sugar 1 1/2 cups whole milk 1 1/2 cups whipping cream 1 tablespoon vanilla Caramel-Maple Sauce (recipe follows) 1 cup coarsely chopped pecans, toasted Coarsely chopped pecans, toasted (optional) Beat egg yolks and sugar in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thickened and lemon-colored. Stir in milk and cream. Transfer mixture to a 2-quart saucepan. Cook and stir over medium heat until the mixture is slightly thickened and coats a metal spoon. Remove from heat and stir in vanilla. Transfer mixture to a glass bowl. Cover and chill at least 4 hours.

Freeze mixture in a 4-quart ice cream freezer according to manufacturer's directions. Gently fold in 1 cup of Caramel-Maple Sauce and 1 cup pecans. Cover and freeze until firm. Serve with remaining Caramel-Maple Sauce and, if desired, chopped pecans. (If sauce is too thick, reheat in small saucepan over low heat.)

Makes about 1 quart or 8 (1/2-cup) servings.

CARAMEL-MAPLE SAUCE: Combine 1 1/2 cups packed brown sugar, 2/3 cup maple syrup, and 1/2 cup butter (no substitutes) in a large saucepan. Bring to boiling over medium heat, stirring occasionally. Boil gently, uncovered, about 12 minutes or until slightly thickened, stirring occasionally. Remove from heat. Cool slightly (about 10 minutes). Carefully stir in 2/3 cup whipping cream and 1/4 cup rum. Return mixture to boiling. Boil gently, uncovered, for 10 minutes more. Remove from heat. Cool completely (30 minutes) before folding into ice cream. Makes about 2 cups.

1 Serving: Calories: 801, Fat: 50g (Saturated: 25g), Cholesterol: 235mg, Sodium: 193mg, Carbohydrate: 82g, Protein: 6g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]