Butter Pecan Ice Cream
Recipe type: Dessert
Serves: 1 quart
 
Ingredients
  • 1 cup lightly packed brown sugar
  • ½ cup water
  • dash of salt
  • 2 eggs
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½-1 cup toasted pecans, chopped
Instructions
  1. In a medium saucepan, combine sugar and water. Bring to a boil, stirring constantly. Boil for 2 minutes, making sure all sugar has dissolved.
  2. In a medium bowl, beat together eggs. Slowly pour in sugar mixture and beat until well combined.
  3. Fill the bottom pot of a double boiler with 1½ inches of water. Pour sugar and egg mixture in the top pot (alternatively, if you do not have a double boiler, you can usually rig one up with two pots of similar size). Once water in bottom pot is boiling, stir until sugar mixture coats the back of a spoon, about 10-12 minutes.
  4. Add butter and stir constantly until melted. Do not let the sugar mixture boil. Transfer to bowl and let cool completely in fridge.
  5. Once cooled, add in milk and vanilla extract and mix well.
  6. Using a mixer, beat the heavy cream until stiff peaks form. Fold cream into sugar mixture. Pour mixture into an ice cream machine and follow the manufacturer's instructions.
  7. Transfer ice cream into a shallow container and mix in pecans. Freeze for 4-6 hours prior to serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/08/01/butter-pecan-ice-cream-and-one-year-injury-free/