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| Butter Pecan Ice Cream |
Ingredients
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1 tablespoon pure vanilla extract
1 pint heavy cream
1 cup coarsely chopped butter – browned pecans
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool, add vanilla extract and cream. Fold in the pecans. Freeze in
a crank – type freezer [hand or electric] or automatic ice cream machine,
following the manufacturer’s directions.
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1 tablespoon pure vanilla extract
1 pint heavy cream
1 cup coarsely chopped butter – browned pecans
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool, add vanilla extract and cream. Fold in the pecans. Freeze in
a crank – type freezer [hand or electric] or automatic ice cream machine,
following the manufacturer’s directions.
