by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Freezing time: 5 hours Total Time: 5 hours 25 minutes Calories: 437kcal Author: Anne Carter
– Ice Cream Maker – Medium Saucepan – Whisk – Knife
Ice Cream Base – 2 cups heavy cream – 1 cup whole milk – 4 egg yolks – ¾ cup brown sugar – 1 teaspoon vanilla extract – ⅛ teaspoon salt
Buttered Pecans – ¼ cup salted butter – 1 cup roughly chopped pecans
1. Heat cream, milk, salt, and brown sugar in a saucepan until hot but not boiling. 2. Whisk egg yolks until light, then gradually add hot liquid to temper. 3. Combine tempered yolks with the hot liquid in the saucepan.
4. Cook and stir until mixture reaches 170°F or coats the back of a spoon. 5. Remove from heat, add vanilla, cool over ice bath, then chill in the fridge. 6. Melt butter in a skillet, toast pecans for 3-5 minutes, and let cool.
7. Pour chilled ice cream base into an ice cream maker and churn for 20-30 minutes. 8. In the last few minutes of churning, add cooled pecans and browned butter. Freeze ice cream for at least 4 hours before serving.