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Ingredients
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1-1/2 cups half-and-half cream
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Directions
- ● In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
- ● In a heavy saucepan, heat half-and-half to 175 degrees; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly.
- ● Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- ● Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla.
- ● Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
- ● Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions.
- ● Refrigerate remaining mixture until ready to freeze.
- ● Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Preparation
Step 1
Nutrition Facts: 1/2 cup equals 298 calories, 18 g fat (8 g saturated fat), 100 mg cholesterol, 69 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.