INGREDIENTS
4 SERVINGS
- 1 tbsp butter
- ½ cup pecan pieces
- ¾ cup light brown sugar, tightly packed
- 1 ⅔ cups half and half
- 2 whisked eggs
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- pinch sea salt, optional
INSTRUCTIONS
-
First, add butter and pecan pieces to a skillet over low heat. Cook for 4 to 5 minutes or until light roasted. Stir occasionally to prevent burning. Place on paper towel to soak up the excess butter and fully cool down.
-
In a large skillet, add half and half. Heat until warm, but not yet boiling. Then, add in brown sugar. Stir until sugar has dissolved.
-
Add whisked eggs to a bowl. Very slowly pour ½ cup of the heated half and half mixture into the whisked eggs. Quickly whisk to prevent curdling.
-
Then, pour this egg mixture into the skillet. Continue whisking over low heat until warm, but not yet boiling. Cook until mixture coats the back of a spoon. Turn off heat.
-
Add ice cubes to a large mixing bowl. Place a smaller mixing bowl on top of the ice cubes.
-
Pour the skillet mixture into the smaller mixing bowl. Stir for 1 minute.
-
Add in heavy whipping cream and vanilla. Stir to combine.
-
Place a sheet of plastic wrap on the surface of the ice cream custard. Put the bowl in the fridge to chill, or use the ice cream maker's chill - only mode for cooling.
-
Once chilled, remove the plastic wrap. Pour the custard mixture into the ice cream maker bowl. Select the ice cream mode for churning until it finishes.
-
Once ice cream texture is achieved. Stir in toasted pecans.
-
Transfer to a freezer safe bowl or pan. Freeze for at least 2 hours. Serve!
0 comments