Butter Pecan Ice Cream II

Mama

Queen of Cornbread
Site Supporter
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6 large egg yolks
6 Tbsp butter
1 cup brown sugar
1/4 teaspoon salt
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla
1 cup pecans

In a medium size bowl, whisk together the egg yolks until well blended. Set aside.
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.


In a medium heavy bottomed saucepan on medium heat, cook the butter, stirring constantly, just until it begins to brown. Add the brown sugar and salt. Mix well.



Slowly add the milk, stirring to incorporate. Heat until all of the sugar is completely dissolved. Do not let boil or it might curdle.


Slowly pour half of the milk and sugar mixture into the eggs while whisking constantly so that the eggs don't scramble. Add the warmed egg mixture back into the saucepan.


Stir the mixture constantly over medium heat with a wooden spoon or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 minutes.

Remove from the heat, slowly add the cream and vanilla, stirring constantly.


Chill the mixture in the refrigerator until cooled.



Preheat the oven to 350°F. Lay out the pecans on a cookie sheet in a single layer. Bake for 6 minutes, until lightly toasted. Cool.



Chop the pecans and set aside.


Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.


About 5 minutes before the ice cream finishes churning, add the toasted pecans, Freeze in an airtight plastic container for at least a couple of hours. Before serving, you may want to take it out of the freezer for a few minutes to allow it to soften up a bit. Makes about 1 1/2 quarts.
 

Mama

Queen of Cornbread
Site Supporter
No...he says he loves me so much he's willing to suffer through it for me. :lol:
 
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