Creamy Butter Pecan Ice Cream

Creamy Butter Pecan Ice Cream


Servings Makes about fourteen 1/2-cup servings

Ingredients



4 tablespoons unsalted butter

1 cup pecan halves and pieces

1 teaspoon kosher salt

2-1/4 cups whole milk

2-1/4 cups heavy cream

1 whole vanilla bean (about 6 inches in length)

4 large eggs

2 large egg yolks

1-1/8 cups sugar

2 teaspoons pure vanilla extract



Instruction



Melt the butter in a 10-inch skillet. Add the pecans and kosher salt.

Cook over medium-low heat until pecans are toasted and golden,

stirring frequently, about 4 to 6 minutes. Remove from the heat,

strain (the butter will have a pecan flavor and can be strained and

reserved for another use). Chill the nuts.

Combine the milk and cream in a Cuisinart� medium saucepan. Use a

sharp knife to split the vanilla bean in half lengthwise. Use the

blunt edge to scr ape out the "seeds." Stir the seeds and bean pod

into the milk/cream mixture. Bring the mixture to a slow boil over

medium heat, reduce the heat to low, and simmer for 30 minutes,

stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer

on medium speed to beat until the mixture is thick, smooth, and pale

yellow in color (similar to mayonnaise), about 2 minutes. Remove the

vanilla bean pod from the milk/cream mixture and discard it. Pour out

1 cup of the hot liquid. With the mixer on low speed, add the cup of

hot milk/cream to the egg mixture in a slow, steady stream. When

thoroughly combined, pour the egg mixture back into the saucepan and

stir to combine. Cook, stirring constantly, over medium low heat

until the mixture is thick enough to coat the back of a spoon.

Transfer to a bowl, cover with a sheet of plastic wrap placed

directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl, turn the mac hine on

and let mix until thickened, about 25 to 30 minutes.! The ice cream

will have a soft, creamy texture. If a firmer consistency is desired,

transfer the ice cream to an airtight container and place in freezer

for about 2 hours.

Remove from freezer about 15 minutes before serving.