Butter Pecan Ice Cream
Toasted Nuts:
3 tablespoons butter, melted
3/4 cup chopped pecans
1/8 teaspoon salt
1 tablespoon sugar
Ice Cream:
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
2 eggs, beaten
1/3 cup maple syrup (real)
1 1/2 cups whole milk
1 cup evaporated milk
1 cup heavy cream
2 teaspoon vanilla extract (real)
In a bowl combine butter, pecans, salt and 1 tablespoon sugar. Toss until nuts are well coated. Spread into a single layer on a baking sheet. Roast at 325° F. until golden brown, stir every 5 minutes. Cool.
Ice cream
Combine sugars, cornstarch, eggs and syrup in saucepan. Gradually add milk. Cook over medium heat until mixture thickens, stir constantly. Remove from heat and chill for several hours or overnight.
Stir in nuts, cream and vanilla.
Place in ice cream freezer and freeze according to manufacturer’s directions. Allow to ripen and firm up in refrigerator freezer before serving.
Note: Recipe may be adjusted according to your ice cream freezers capacity.
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