Royal Chocolate Sauce and Brown Sugar Ice Cream in CI Kitchen

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Natalie Kenny Marquez is back with a sweet ice cream recipe perfect for a hot summer day!

“In this recipe I combine candied pecans in a vanilla ice cream base. What makes it better than plain vanilla is that I swap out white granulated sugar for brown sugar. It gives the ice cream a nice cream color and an added depth of flavor. So do the buttery pecans. Then, I drizzle some of great-great-grandma Nellie’s Royal Chocolate Sauce on top. It makes for a delicious treat, and one I’ll (try to) share with my family.”

Brown Sugar Ice Cream:


  • 1 1/2 cups whole milk

  • 1 1/4 cup brown sugar

  • 3 cups heavy cream

  • 1 tablespoon vanilla

  • 1 cup pecans

  • 2 tablespoons butter

  • 1/4 cup white sugar


  • In a cast iron skillet combine the pecans, butter, and white sugar. Heat over medium heat until the sugar and butter coat the pecans. Do not allow the mixture to burn! Remove the mixture and spread evenly onto parchment paper to allow to cool.

  • Combine the milk, brown sugar, heavy cream, and vanilla in a bowl. Whisk together until combined. Pour the mixture into your ice cream maker and freeze according to the directions.

  • During the last five minutes of the ice cream churning you can add the cooled

candied pecans. Do so slowly, a little bit at a time, to allow it to incorporate into the ice cream. Note: adding them earlier will freeze them too hard and they won’t be as pleasant to eat as you enjoy the ice cream.

  • When the ice cream is done, put it into a container and let it freeze for about two hours or until frozen.

  • Enjoy!

Not overly sweet, has a smooth consistency, and a lovely deep chocolate brown color. A chocolate sauce fit for a king!

Nellie’s “Regal” Sundae Sauce:


  • ¾ cup sugar

  • 1/3 cup unsweetened cocoa

  • 3 Tablespoons cornstarch

  • ½ cup water

  • ¼ cup light corn syrup

  • ¼ cup unsalted butter

  • 1 teaspoon vanilla


Combine sugar, cocoa and cornstarch in a heavy 1-quart saucepan. Add water and corn syrup; whisk to blend. Cook over medium heat, stirring constantly. Add butter and vanilla and continue to whisk. Whisk gently until you feel the sauce start to thicken. Then remove from heat and let sit. Allow to cool just slightly before drizzling over your favorite dessert – like our brown sugar ice cream.

NOTE: This amazing chocolate sauce can be refrigerated for later use. Just reheat in saucepan over low heat before serving.

Serving size: 1 ½ cups sauce.

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