Brown-Sugar Pecan Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This recipe yields about 3/4 cup ice cream per person if serving 8 to 10. If you want to make a larger quantity, we recommend making 2 batches rather than simply doubling the recipe. Ingredients:
2 cups pecans (about 1/2 pound) |
1 cup packed light brown sugar |
1 tablespoon cornstarch |
1/8 teaspoon salt |
3 large eggs |
2 cups whole milk |
2 teaspoons vanilla |
2 cups well-chilled heavy cream |
Directions:
1. Preheat oven to 350° F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes. Cool pecans and finely chop.
2. In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined. In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil. Add hot milk to egg mixture in a slow stream, whisking, and pour into pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute. Stir in vanilla. (Custard will appear curdled.)
3. Chill custard until cold and stir in cream. Freeze custard, in batches if necessary, in an ice-cream maker. Transfer ice cream to a large bowl and stir in pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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