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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butter Pecan Ice Cream Recipe

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This recipe for Butter Pecan Ice Cream is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
1-1/2 cups whole milk
3/4 cup granulated sugar
2 Tablespoons flour
Few grains of salt
2 or 3 egg yolks, slightly beaten
1- 1/2 teaspoons vanilla
1-1/2 cups heavy whipping cream
1 cup broken pecan pieces, toasted
1/4 cup butter
1/4 teaspoon salt

Directions:
Directions:
Scald milk in double boiler. Mix next 3 ingredients; stir in enough milk for a smooth paste. Stir into rest of milk in double boiler. Stir until thickened; cover and cook 10 minutes. Beat eggs slightly, stir in milk mixture. Return to double boiler. Cook 1 minute. Cool, Add vanilla, cream.
Toast 1 cup broken pecan pieces in 1/4 cup butter in skillet until golden brown. Add with 1/4 teaspoon salt to vanilla ice cream just before freezing. Freeze.

 

 

 

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