Saturday, July 17, 2010

Butter Pecan Ice Cream

1 cup chopped pecans
1/3 cup of sugar
2 T. butter

Since Kinder milk is so rich I just used all milk in the recipe.(no half and half and whipping cream) A total of 6 cups of milk.

2 cups whole milk
1 1/2 cups brown sugar
4 egg yolks
Pinch of salt
2 T. butter (use goat butter if you have it)
2 cups half and half
2 cups whipping cream
2 t. vanilla

In a heavy skillet over medium heat, combine sugar, butter and pecans, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat;spread nuts on foil. Once nuts have cooled, break into bit-size pieces and reserve.

In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half and half and cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Pour mixture into ice-cream maker; process as directed. When the ice cream is made stir in the reserved pecans.


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