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Butter Pecan Ice Cream

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Butter Pecan Ice Cream

It’s June. The heat and humidity are already unbearable. It makes me want to learn delicious, healthy frozen recipes to help endure the heat. I found a butter pecan ice cream recipe¬†while browsing the Internet, and after three tries and a few changes in quantities and ingredients, I can finally say that I’m proud of the result.

Here’s what you need:

I didn't have a pretty bowl, so I served my ice cream in a cantaloupe.

I didn’t have a pretty bowl, so I served my ice cream in a cantaloupe.

Ingredients:

  • 1/3 cup chopped pecans
  • 1 Tablespoon butter
  • 1 teaspoon sugar
  • 1 1/2 cup whole milk
  • 3/4 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

The first step is to lightly toast the pecans. In a skillet, melt the butter over medium heat and add the pecans. Constantly stir for 2 minutes, then reduce heat, add a teaspoon of sugar and stir for another 2 minutes. Be careful not to burn the pecans. Remove from heat and cool.

In a double boiler, heat the whole milk. When it starts to bubble but before it boils, add the brown sugar and stir until dissolved.

Pour some of the hot cream mixture (just around 1/2 cup) into the eggs and whisk. Return the egg and cream mixture to the double broiler. Cook over low heat and stir constantly until the mixture coats the back of a metal spoon. It takes 3 minutes.

Remove from the heat and immediately cool the pan in a bowl of ice water, to fully stop the eggs from cooking. Stir for 2 minutes and refrigerate.

In a mixing bowl, pour the heavy cream and vanilla extract. Whip the cream so it expands and stop before it forms soft peaks. Refrigerate with the custard mixture overnight.

The next day, combine the heavy cream and custard. Pour in your ice cream machine (1 quart), add the toasted pecans, and follow the manufacturer’s instructions. I let mine churn for about 12 minutes.

Eat as is, or place in a plastic container in the freezer to let it harden. Et voilà!

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