Butter Pecan Ice Cream

SilverSage

Resident Crone
I have 2 ice cream makers. Both are the kind with a canister that you have to freeze before using. The Cuisniart makes fabulous ice cream, but I never have room in my freezer to store the can. The Kitchen Aid ice cream attachment is even bulkier than the Cuisinart. So they both are stored in a closet and rarely used..

On Amazon Prime days, they had a compressor style ice cream maker on sale. I figured I could get rid of 2 machines and keep one. This ine makes GREAT ice cream. For its innaugaral run, I made butter pecan. Rich, creamy, smooth. It is still a little soft, but we like it taht way.

2 cups heavy cream
1 cup milk
1 Tlb butter
scant 1 cup brown sugar
pinch of salt
4 egg yolks
healthy splash of vanilla
1 cup chopped pecans

Heat the cream, milk, sugar, butter, salt in a saucepan (don't boil)
Temper the egg yolks in a small bowl with a cup of the hot cream.
Add the yolks back to the pot of cream and stir until the custard coats the back of a spoon (do not boil).
Strain into a bowl. Add vanilla. Chill.
Prepare in your ice cream machine according to the manufacturer's instructions. Add pecans during the last 5 minutes.
Pack tightly into a freezer container and cure.


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