BUTTER PECAN ICE CREAM
(1 1/2 quarts)
*6 large egg yolks
*6 tablespoon butter
*1 cup dark brown sugar
*1/4 teaspoon salt
*2 cups heavy cream
*2 cups whole milk
*1 teaspoon vanilla
*1 cup pecans
~In a medium bowl, whisk together the egg yolks until well blended.
~Pour the cream into a metal bowl set in a large bowl of ice.
~Set a medium mesh sieve on top of bowl with cream in it.
~In a medium saucepan, over medium heat, melt the butter, stirring constantly, until it just begins to brown.
~Add brown sugar & salt.
~Stir until the sugar has completely incorporated.
~Slowly add the milk, stirring to incorporate (it will foam up at first).
~Heat until the sugar is completely dissolved (do not let it boil).
~Slowly pour 1 cup of the milk & sugar mixture into the eggs, whisking constantly.
~Add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir.
~Cook & stir until the mixture thickens and coats the back of the spoon (about 5-7 minutes).
~Remove from heat.
~Pour the mixture through the sieve and stir into the cream.
~Add vanilla and stir until cooled over the ice bath.
~Place a piece of plastic wrap directly over ice cream and store in the refrigerator until thoroughly chilled.
~Preheat oven to 350 degrees.
~Lay pecans on a cookie sheet in a single layer.
~Brush pecans with melted butter. (optional)
~Sprinkle with a little salt. (optional)
~Bake for 6 minutes, until lightly toasted.
~When pecans cool, roughly chop the pecans and set aside.
~Once the ice cream mixture is completely chilled, pour into your ice cream maker.
~Freeze according to the manufacturer's instructions.
~Once the ice cream is ready, fold in the the chopped pecans.
~Put in an airtight plastic container in the freezer for at least 4-8 hours (depending on how firm you like your ice cream).
`Place plastic wrap directly over ice cream before covering and placing in freezer. This will help to prevent freezer burn.