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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup chopped pecans |
1/8 teaspoon salt |
3 tablespoons butter |
1/2 cup firmly packed brown sugar |
1/4 cup sugar |
2 tablespoons cornstarch |
1/3 cup corn syrup |
2 eggs, lightly beaten |
2 1/2 cups milk |
1 cup half-and-half |
2 teaspoons vanilla extract |
Directions:
1. Place pecans in a single layer in a shallow baking dish; sprinkle with salt, and dot with butter. Bake at 350° for 5 minutes. Remove from oven, and toss lightly. Return to oven, and bake an additional 5 minutes. Set aside to cool.
2. Combine sugar, cornstarch, syrup, and eggs in top of a double boiler. Gradually add milk, stirring until well blended. Place over boiling water and cook, stirring constantly, until mixture thickens. Remove from heat, and cool to room temperature; chill thoroughly. Stir in half-and-half, vanilla, and reserved pecans.
3. Pour mixture into freezer can of a 2-quart hand - turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour before serving. Spoon into individual bowls or parfait glasses, and serve immediately.
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