Components
:
Ice Cream
2 c. Whole
milk
1½ c. Brown
sugar
4 egg yolks
Pinch of
salt
2 tbsp.
Unsalted butter
2 c. Half
of-and-1/2
2 c.
Whipping cream
2 tsp.
Vanilla extract
Candied
Butter Pecans
1 c. Pecans
⅓ c. Sugar
2 tbsp.
Unsalted butter
Instructions
1. Put
together Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg
yolks, and salt. Place pan over medium-excessive warmth till aggregate reaches
a simmer. Lower heat to medium and whisk aggregate for 5 mins or until it
starts to thicken. Stress mixture right into a big bowl and whisk in butter
till mixed; then incorporate half of-and-half of, cream, and vanilla. Cowl with
plastic wrap and refrigerate till chilled, about 2 hours.
2. Prepare
Candied Butter Pecans: In a heavy skillet over medium warmness, combine pecans,
sugar, and butter, stirring constantly for approximately 6 minutes or till
sugar has melted and browned. Remove from warmth; spread nuts on foil. Once
nuts have cooled, ruin into chew-length portions and reserve.
3. Pour
ice cream mixture into ice-cream maker; manner according to manufacturer
commands. As soon as ice cream's made, stir in reserved pecans.