This is one of my family's all-time favorites! Southern Candied Butter Pecan Ice-Cream and another one of my husband's culinary creations ... my favorite.
RECIPE
Ingredients
4 egg yolks
2 cups brown sugar
3/4 cups granulated sugar
1-quart heavy cream
1-quart half and half
2 tbsp vanilla extract
1 vanilla bean (bean scraped out from pod)
3 cups chopped pecans
2 tbsp butter
Method
Melt butter in a large saucepan over low heat. Stir in pecans to coat and sprinkle 3/4 cup granulated sugar over pecans. Continue to stir to mix and coat pecans until caramelized. Spread mixture over aluminum foil and cool completely. Break into small pieces.
In a large mixing bowl, beat 4 egg yolks, and slowly whisk in 1 cup of brown sugar until well blended. Add 2 cups of half and half. Pour mixture into a large saucepan and cook slowly over medium heat, stirring often and just until mixture begins to simmer (do not boil). Remove from heat and let cool to room temperature.
In a separate bowl mix vanilla, vanilla bean, heavy cream, 1 cup remaining cup brown sugar, and remaining half and half. Mix thoroughly and stir into the egg mixture, mixing well.
Churn according to the ice cream maker's directions. Add candied pecans, and mix slowly to distribute.
Pack into freezer containers and freeze.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
1-quart heavy cream
1-quart half and half
2 tbsp vanilla extract
1 vanilla bean (bean scraped out from pod)
3 cups chopped pecans
2 tbsp butter
Method
Melt butter in a large saucepan over low heat. Stir in pecans to coat and sprinkle 3/4 cup granulated sugar over pecans. Continue to stir to mix and coat pecans until caramelized. Spread mixture over aluminum foil and cool completely. Break into small pieces.
In a large mixing bowl, beat 4 egg yolks, and slowly whisk in 1 cup of brown sugar until well blended. Add 2 cups of half and half. Pour mixture into a large saucepan and cook slowly over medium heat, stirring often and just until mixture begins to simmer (do not boil). Remove from heat and let cool to room temperature.
In a separate bowl mix vanilla, vanilla bean, heavy cream, 1 cup remaining cup brown sugar, and remaining half and half. Mix thoroughly and stir into the egg mixture, mixing well.
Churn according to the ice cream maker's directions. Add candied pecans, and mix slowly to distribute.
Pack into freezer containers and freeze.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.