Buttered Pecan Ice Cream
Author: 
 
Ingredients
  • 1 cup packed light brown sugar
  • ½ cup water
  • ⅛ tsp. salt
  • 2 large eggs
  • 2 tbsp. unsalted butter
  • 1 cup whole milk
  • 1 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 cup chopped toasted pecans
Instructions
  1. In a saucepan, mix together brown sugar, water, and salt and bring to a boil. Stir until sugar dissolves. Let syrup boil for 2 minutes.
  2. Next, in a medium heatproof bowl beat eggs together. Slow beat the syrup mixture in to the egg mixture.
  3. Add egg mixture to a double boiler or a heat proof bowl rested on a sauce pan with a few inches of water. Stir constantly until mixture reaches 175 degrees F and coats a spoon. Stir in unsalted butter and stir until melted.
  4. Strain the mixture into a medium bowl, cover with plastic wrap, and let cool in the refrigerator.
  5. Once cold, mix in milk and vanilla extract.
  6. In the bowl of a mixer fitted with whisk attachment, whisk the heavy cream until it forms soft peaks. Fold the whipped cream into the egg mixture.
  7. Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Once the ice cream is done, fold in the chopped toasted pecans. Transfer to an ice cream container and place in the freezer to harden further. Enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/09/buttered-pecan-ice-cream/