Butter Pecan Ice Cream
Yield: 1 quart
This ice cream is best eaten within several days.
- 1/4 cup unsalted butter
- 1 cup chopped pecans
- 5 egg yolks
- 1 pint (2 cups) Half-and-Half
- 1 cup whipping cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Melt the butter in a small skillet over medium heat.
- Add the pecans, and cook until the nuts are coated with the butter and lightly crisped.
- Strain the excess butter into the top of a double boiler.
- Add egg yolks, Half-and-Half, whipping cream, sugar and vanilla extract.
- Set the pan over its water bath.
- Warm the custard mixture over medium-low heat, whisking until the mixture is well blended. Continue heating, frequently stirring up from the bottom, until the mixture thickens. (Make sure it doesn't come to a boil; the egg yolks should poach, not scramble.) This process takes about 15 minutes.
- Remove the pan from the heat and pour the custard through a strainer into a bowl.
- Chill it thoroughly.
- Transfer the custard to an ice cream maker, and process it according to the manufacturer's
- After churning, stir in the pecans, and place the ice cream in the freezer until serving time.