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

Cooking Light

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.

Julianna Grimes Bottcher,

Cooking Light

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note