Over the years I had forgotten how wonderful that homemade treat was. It didn't interest me because it was so labor intensive. Who has that kind of time anyway? Not me. Until I bought a modern ice cream maker that requires no salt and no cranking. Yes! The possibilities are almost endless. Here is the machine I use. Just click HERE to learn more.You simple freeze the bowl at 0F or colder for 24 hours and you are ready.
I don't know whether or not it saves money over buying mass produced ice cream but the quality cannot be beat. To me it's worth it.
Ok, enough chatting. Here's the recipe, there is a link to print it after the ingredients.
Butter Pecan Ice Cream
2/3 cup chopped pecans
1 1/2 Tablespoons butter (real butter)
1 cup brown sugar
2 eggs, beaten well
1 1/2 cups half and half
1/2 cup heavy cream
1 teaspoon real vanilla extract (don't use imitation or it will not freeze properly)
PRINT RECIPE
In a small skillet over medium heat saute the pecans in butter until lightly browned. Set aside to cool while cooking the custard.
In a medium saucepan over medium low heat combine brown sugar, eggs and half and half. Stir until smooth.
Make sure you use a whisk and keep stirring until all the egg is completely mixed in. You don't wants to eat boiled eggs in your ice cream.
Continue cooking until mixture begins to slightly thicken, stirring often. (This takes a while, seemed like 10 minutes at least.) Continue cooking and stirring for two more minutes.
Pour into a heat proof container and refrigerate until cold.
For firmer ice cream freeze 1-2 hours before serving.
Makes 1 quart.
Don't you think this would be fabulous with apple pie?
Let me know if you like it.
Robin
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