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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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VANILLA PECAN ICE CREAM This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982. Ingredients:
4 tablespoons unsalted butter |
1/2 cup pecans finely chopped |
2 large eggs at room temperature |
3/4 cup sugar |
1/8 teaspoon salt |
2 cups half and half |
1 teaspoon vanilla extract |
1 cup heavy cream cold |
1 cup pecans coarsely chopped |
pecan topping |
2 tablespoons butter |
1 cup pecans |
Directions:
1. Melt 2 tablespoons butter in large skillet over medium heat.
2. When foam subsides add finely chopped pecans and reduce heat to low.
3. Sauté pecans stirring frequently until coated with butter and aromatic about 5 minutes.
4. Remove from heat and let cool to room temperature.
5. Beat eggs in large bowl until blended then beat in sugar and salt until eggs are light in color.
6. Stir in half and half and vanilla until blended then cook over low heat 10 minutes.
7. Cool to room temperature then chill.
8. Beat heavy cream in chilled bowl with chilled beaters until soft peaks form.
9. Fold into egg mixture until thoroughly blended.
10. Process in ice cream maker according to manufacturers directions then serve with pecan topping.
11. For pecan topping melt butter then sauté pecans until coated with butter.
12. Remove from heat and allow to cool to room temperature.
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