← All recipes

Butter Pecan Ice Cream - FrozenDelights

Butter Pecan Ice Cream - FrozenDelights is built on Heavy Cream, Milk, Butter, Egg Yolks, and Sugar. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 cup
• 4 tbsp
• 4
• 1/2 cup
• 1 tsp
• 1 tsp
• 1 cup
• 3 tbsp
• 2
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Warm 1/2 cup heavy cream, 1 cup milk & 4 TBSP butter in top of double boiler over simmering water until the butter melts.

2. 2

   Combine egg yolks, 1/2 cup sugar & cornstarch in small mixing bowl.

3. 3

   Using wire shisk, beat until ingredients are frothy & light yellow in color.

4. 4

   Slowly pour a third of the warmed cream into egg yolks, stirring all the while.

5. 5

   Pour both eggs & cream back into top of double boiler & cook over simmering water until custard thickens.

6. 6

   Remove from heat & stir in vanilla.

7. 7

   Place in icebox to cool for 50 minutes.

8. 8

   Chop enough pecans to fill 1 cup measure. In a small bowl combine pecans with 3 TBSP dark corn syrup. Set aside.

9. 9

   Beat 2 egg whites until soft peaks are formed.

10. 10

    Slowly beat in 2 TBSP sugar & continue beating until very stiff peaks are formed.

11. 11

    Set aside.

12. 12

    Whip 1 cp heavy cream until soft peaks are formed. Set aside.

13. 13

    Remove cusard from icebox & stir thoroughly to break up frozen pieces.

14. 14

    Leave in container or scrape into serving dish, cover again & freeze for 5 hours or until firm.

15. 15

    "Makes 2 quarts of deliciously rich, sweet ice cream"

16. 16

    "1976 Crowell Publishers NY NY"

17. 17

    "2 quarts"