Brown Sugar Pecan Ice Cream

 

Brown Sugar Pecan Ice Cream

Ingredients

• 2 c. pecans

• 1 c. packed brown sugar

• 1 T. cornstarch

• 1/8 tsp. salt

• 3 large eggs

• 2 c. whole milk

• 2 tsp. vanilla

• 2 c. chilled heavy cream.

Instructions

1. Preheat the oven to 350 degrees.

2. In a shallow pan, spread the pecans evenly and toast in the middle of the oven until fragrant, about 5 minutes. Cool pecans and finely chop.

3. In a bowl, combine the brown sugar, cornstarch and salt. Whisk in the eggs until combined.

4. In a heavy saucepan, bring the milk just to a boil. Add the hot milk to the egg mixture in a slow stream, whisking until combined. Then pour the milk mixture back into the saucepan. Bring the custard to a boil over medium heat, whisking constantly. Boil for 1 minute continuing to whisk constantly. Stir in the vanilla.

5. Pour the custard into a bowl and chill until cold. Stir in the cream. Freeze the custard in an ice cream maker, adding the pecans at the very end of the processing. This may require 2 batches depending on the capacity of your ice cream freezer. Transfer the ice cream to an airtight container and put in the freezer to harden.