Pecan Pie Ice Cream

Pecan Pie Ice Cream Recipe
Stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie à la mode. Because this is a large-yield recipe, you'll need to use an old-fashioned ice-cream churn. Or cut the recipe in half to use a countertop freezer. If you can't find brown sugar corn syrup, use dark corn syrup.

Yield:

14 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 285
Caloriesfromfat 30 %
Fat 9.4 g
Satfat 4.7 g
Monofat 3 g
Polyfat 0.9 g
Protein 5.2 g
Carbohydrate 46.9 g
Fiber 0.2 g
Cholesterol 110 mg
Iron 0.5 mg
Sodium 122 mg
Calcium 66 mg

Ingredients

Ice Cream:
4 cups 2% reduced-fat milk
1 cup half-and-half
1 1/4 cups granulated sugar
4 large egg yolks
Filling:
3/4 cup brown sugar corn syrup
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup half-and-half
1/2 cup 2% reduced-fat milk
2 large egg yolks
3 tablespoons chopped pecans, toasted
2 tablespoons butter, softened
1 teaspoon vanilla extract
Garnish:
1/2 (15-ounce) package refrigerated pie dough (optional)
Cooking spray (optional)

Preparation

To prepare ice cream, combine 4 cups milk and 1 cup half-and-half in a large, heavy saucepan; bring to a boil.

Combine granulated sugar and 4 egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

To prepare filling, combine corn syrup, brown sugar, cornstarch, and salt in a medium, heavy saucepan, stirring well with a whisk.

Combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring well. Add milk mixture to sugar mixture; stir well with a whisk. Place pan over low heat; cook 12 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in pecans, butter, and vanilla. Transfer filling to a bowl. Place plastic wrap directly over filling; chill.

Spoon ice cream into a freezer-safe container; gently fold filling into ice cream. Cover and freeze 1 hour or until ice cream is firm.

Preheat oven to 350°.

To prepare garnish, place dough on a large cutting board or work surface. Cut 14 stars with a (1-inch) star-shaped cookie cutter. Place stars on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until browned. Serve with ice cream, if desired.

Note:

Julianna Grimes Bottcher,

July 2006
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