Butter Pecan Ice Cream

Important Note: You should start at least 4-5 hours before you plan to serve it.
It takes me 45 minutes just to mix and cook the ingredients you then need to cool the ingredients 2-4 hours, some say overnight before churning.
Churning takes another 20-30 minutes.

Ingredients

Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract

Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter

Directions
1. Prepare Ice Cream: 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, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, 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 bite-size pieces and reserve.

3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

See instructions for old fashion ice cream maker.

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last updated 24 July 2017