Butter Pecan Ice Cream
List of Ingredients
1/2 cup heavy cream
1 cup milk
4 Tablespoons butter
4 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup pecans -- chopped
3 Tablespoons dark corn syrup
2 egg whites
2 Tablespoons sugar
1 cup heavy cream
Recipe
Warm 1/2 cup heavy cream, 1 cup milk & 4 TBSP butter in top of double
boiler over simmering water until the butter melts.
Combine egg yolks, 1/2 cup sugar & cornstarch in small mixing bowl. Using
wire shisk, beat until ingredients are frothy & light yellow in color.
Slowly pour a third of the warmed cream into egg yolks, stirring all the
while. Pour both eggs & cream back into top of double boiler & cook over
simmering water until custard thickens. Remove from heat & stir in
vanilla. Place in icebox to cool for 50 minutes.
Chop enough pecans to fill 1 cup measure. In a small bowl combine pecans
with 3 TBSP dark corn syrup. Set aside.
Beat 2 egg whites until soft peaks are formed. Slowly beat in 2 TBSP sugar
& continue beating until very stiff peaks are formed. Set aside.
Whip 1 cp heavy cream until soft peaks are formed. Set aside.
Remove cusard from icebox & stir thoroughly to break up frozen pieces.
Leave in container or scrape into serving dish, cover again & freeze for 5
hours or until firm.
Allow ice cream to ripen in icebox for 1 hour before serving.
This ice cream does not keep longer than 1 week and is best if served
within 3 days.
Description:
"Makes 2 quarts of deliciously rich, sweet ice cream"
Source:
"Frozen Delights"
Copyright:
"1976 Crowell Publishers NY NY"
Yield:
"2 quarts"
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