Directions:
- Combine first 3 ingredients in top of a double boler over simmering water. Cook until sugar dissolves. Stir about one fourth of hot mixture into beaten eggs; add to remaining hot mixture.
- Cook over hot, not boiling, water until mixture is thickened and reaches 160F, stirring constantly. Stir in butter; remove from heat, and cool. Stir milk and vanilla into egg mixture.
- Beat whipping cream at medium speed with mixer until soft peaks form; fold whipped cream into custard mixture. Stir in pecans.
- Pour mixture into freezer container of a hand turned or electric ice cream freezer. Freeze according to maufacturer instructions.
- Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.7 Kcal (861 kJ) | ||
| Calories from fat | 118.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.15g | 20% | |
|---|---|---|---|
| Cholesterol | 47.6mg | 16% | |
| Sodium | 54.72mg | 2% | |
| Potassium | 120.32mg | 3% | |
| Total Carbs | 20.8g | 7% | |
| Sugars | 19.24g | 77% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 4% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 258.42 Kcal (1082 kJ) | ||
| Calories from fat | 148.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 20% | |
|---|---|---|---|
| Cholesterol | 59.8mg | 16% | |
| Sodium | 68.75mg | 2% | |
| Potassium | 151.16mg | 3% | |
| Total Carbs | 26.13g | 7% | |
| Sugars | 24.18g | 77% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 3.65g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 75.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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