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Pecan Pie Ice Cream

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

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)

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.

  5. 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.

  6. Preheat oven to 350°.

  7. 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.