Categories: Desserts, 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 t  Lemon juice 
      8    Egg yolks 
      1 oz Unsweetened chocolate; 
           -broken into 1/2 oz pcs 
    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 >>>