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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Southern Living Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
1 tablespoon instant espresso |
1/8 teaspoon salt |
2 cups milk |
1 cup heavy whipping cream |
1 egg yolk |
1 1/2 teaspoons vanilla bean paste |
2 cups chopped pecans |
2 ounces finely chopped semisweet chocolate |
Directions:
1. Whisk together the first 4 ingredients in a large heavy saucepan.
2. Gradually whisk in milk and whipping cream.
3. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
4. Whisk egg yolk until slightly thickened.
5. Gradually whisk about 1 cup hot cream mixture into yolk.
6. Add yolk mixture to remaining cream mixture, whisking constantly.
7. Whisk in vanilla bean paste.
8. Cool 1 hour, stirring occasionally.
9. Place plastic wrap directly on cream mixture, and chill 8-24 hours.
10. Meanwhile, preheat oven to 350°.
11. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
12. Cool completely (about 30 minutes).
13. Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
14. Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.
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