Butter Pecan Ice Cream

Toasted Nuts:
3 tablespoons butter — melted
3/4 cup chopped pecans
1/8 teaspoon salt
1 tablespoon sugar

Ice Cream:
2 1/2 cups milk
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
2 eggs — lightly beaten
1 cup heavy whipping cream
1/3 cup maple-flavored pancake syrup
2 teaspoons vanilla extract

Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool.

For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.

Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard.

Refrigerate for several hours or overnight.

Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

Yield: about 2 quarts.

Cooking with Brown Sugar: 51 Recipes

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