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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Better than store bought! Ingredients:
1 cup firmly packed brown sugar |
1/2 cup water |
1/8 teaspoon salt |
2 large eggs, lighlty beaten |
2 tablespoons butter |
1 cup milk |
1 teaspoon vanilla extract |
1 cup whipping cream |
1/2 cup chopped pecans, toasted |
Directions:
1. 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.
2. 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.
3. Beat whipping cream at medium speed with mixer until soft peaks form; fold whipped cream into custard mixture. Stir in pecans.
4. Pour mixture into freezer container of a hand turned or electric ice cream freezer. Freeze according to maufacturer instructions.
5. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
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