Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe received the highest rating in our test kitchen. Toasting the pecans adds depth of flavor, but be careful not to burn or they will be bitter. Prep: 10 minutes, Cook: 15 minutes, Chill: 1 hour, Freeze: 4 to 6 hours.

David Guas
Recipe by MyRecipes September 2004

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Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small heavy saucepan over medium-high heat. Simmer about 4 minutes or until butter turns light brown and the milk solids on bottom of pan release brown specks. Set aside; let stand until just warm.

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  • Combine milk, cream, and sugar in a medium saucepan over medium heat; bring to a low boil, stirring occasionally to dissolve the sugar. Remove from heat.

  • Beat egg yolks in a medium bowl with an electric mixer on medium speed 1 minute. Slowly add brown butter with specks into yolks, and beat 2 minutes or until mixture is thick and fluffy.

  • Slowly pour one-quarter of hot cream mixture into the egg mixture, stirring until incorporated. Pour this mixture back into the medium saucepan; add remaining hot cream mixture over low heat, stirring constantly with a heat-resistant spatula until mixture reaches 170° and lightly coats the back of spatula. (Be careful not to let the custard boil or the egg yolks will curdle.) Strain custard into a bowl through a medium-mesh sieve. Refrigerate custard 1 hour or until chilled; stir in the extracts.

  • Pour mixture into a 1 1/2-quart freezer container. Stir in chopped pecans, and freeze mixture according to manufacturer's instructions. Freeze 4 to 6 hours before serving.

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