Butter Pecan Ice Cream

INGREDIENTS

• 1 cup packed light brown sugar
• 1/2 cup water
• 1/8 tsp. salt
• 2 large eggs (I also added 2 more yolks because I had them leftover from another recipe and figured they would add to the overall creaminess)
• 2 tbsp. unsalted butter
• 1 cup whole milk
• 1 tsp. vanilla extract
• 1 cup heavy cream
• 1 cup coarsely chopped toasted pecans

DIRECTIONS

1. Combine the brown sugar, water, and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.
2. Meanwhile, in a bowl you can use in a double boiler, beat the eggs. Slowly beat in the syrup.
3. Cook the mixture in a double boiler over boiling water, stirring constantly, until temperature reaches 175 degrees F and coats the back of a spoon (note: candy thermometers can be found at the grocery store for less than $10, but you can use the “coat the back of the spoon” as your readiness indicator). Do not allow the mixture to boil or the eggs will begin to cook.
4. Add the unsalted butter and stir until melted.
5. Strain into a medium bowl and refrigerate, covered, until cold--at least 8 hours and preferably overnight.
6. When cooled, add the whole milk and the vanilla extract; mix well to combine.
7. Beat the heavy cream until soft peaks form; fold into the egg mixture.
8. Pour into an ice cream maker and freeze according to the manufacturer’s directions.
9. Fold in the chopped pecans before transferring ice cream to a container (I added my pecans the last 5 minutes of churning).

PRINTED FROM Scrumptious and Sumptuous