Butter Pecan Ice Cream
Yield: about 2 quarts
- 3/4 cup chopped pecans
- 1/8 teaspoon salt
- 3 tablespoons butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/3 cup corn syrup
- 2 eggs, lightly beaten
- 2 1/2 cups milk
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- Place pecans in a single layer in a shallow baking dish; sprinkle with salt, and dot with butter. Bake at 350° for 5 minutes. Remove from oven, and toss lightly. Return to oven, and bake an additional 5 minutes. Set aside to cool.
- Combine sugar, cornstarch, syrup, and eggs in top of a double boiler. Gradually add milk, stirring until well blended. Place over boiling water and cook, stirring constantly, until mixture thickens. Remove from heat, and cool to room temperature; chill thoroughly. Stir in half-and-half, vanilla, and reserved pecans.
- Pour mixture into freezer can of a 2-quart hand - turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour before serving. Spoon into individual bowls or parfait glasses, and serve immediately.
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