I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, July 4, 2011

Butter Pecan Ice Cream

Butter Pecan Ice Cream is one of my favorites.  Toasting the pecans makes this ice cream over the top in flavor.

(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.
~Set aside.
~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.
~Let cool.
~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).

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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