| |
| |
| ½ cup |
|
butter, do not substitute |
|
| 1 cup |
|
pecan halves |
|
| ½ tsp |
|
salt |
|
| 2 |
|
large eggs |
|
| ¾ cup |
|
sugar |
|
| 2 cups |
|
heavy cream, or whipping cream |
|
| 1 cup |
|
milk |
|
|
|
| |
| 1 |
Melt the butter in a heavy skillet over low heat. |
| 2 |
Add the pecans and salt and sauté, stirring constantly, until the pecans start to turn brown. |
| 3 |
Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool. |
| 4 |
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. |
| 5 |
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. |
| 6 |
Pour in the cream and milk, and whisk to blend. Add the melted butter and blend. |
| 7 |
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. |
| 8 |
After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done. |
|
| |
| Yield: Makes 1 quart |
| |
| Recipe Type |
| Copycat, Dessert, Ice cream |
| | |
|
|
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