Monday, July 30, 2012

Southern Candied Butter Pecan Ice-Cream


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.

4 eggs
2 3/4 cups sugar
1 quart heavy cream
2 cups half and half
2 tbls. vanilla extract
1 Vanilla Bean (bean scraped out from pod)
3 cups chopped pecans
2 tbls. butter

Melt butter in large saucepan over low heat.  Stir in pecans to coat and sprinkle 3/4 cup 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 eggs, and slowly whisk in 2 cups sugar until well blended. Add 2 cups half and half. Pour mixture into a large sauce pan 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 and heavy cream.  Mix thoroughly and stir into egg mixture, mixing well.

Churn according to ice-cream maker's directions.  Add candied pecans, and mix slowly to distribute.

Pack into freezer containers and freeze.


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