Butter Pecan Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups chopped pecans
4 tablespoon butter
6 cups half-and-half cream
4 cup packed brown sugar
6 Eggs, lightly beaten
2 cup heavy whipping cream
2 teaspoon vanilla extract
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Directions: |
Directions:In a small skillet, toast pecans in butter for 5-6 minutes or until
lightly browned. Cool.
In a heavy saucepan, heat half-and-half to 175°; stir in the
brown sugar until dissolved. Whisk a small amount of hot cream
mixture into the eggs; return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160°
and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Stir in whipping cream and vanilla. Press
plastic wrap onto the surface of custard. Refrigerate for several
hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer two-thirds full; freeze according
to the manufacturer's directions. Refrigerate remaining mixture
until ready to freeze. Allow to ripen in ice cream freezer or firm
up in the refrigerator freezer for 2-4 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:4 quarts |
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