Butter Pecan Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy w hipping cream
1 teaspoon vanilla extract
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Directions: |
Directions:Directions
1. In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
2. In a heavy saucepan, heat half-and-half to 175º. stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
3- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
4-Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart. |
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