Time 1h5m Yield 1 quart. Number Of Ingredients 7 Steps:
In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Time 40m Yield 2 quarts. Number Of Ingredients 9 Steps:
In a large heavy saucepan, heat the milk, cream, sugars and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a small skillet, saute pecans in butter, stirring constantly. Cool. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Stir in toasted pecans. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Time 2h5m Yield 16 Number Of Ingredients 7 Steps:
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor’s Note). Remove from heat and stir in cream, vanilla, and pecans. Pour into ice cream maker and freeze according to manufacturers’ directions.
Time 5h25m Yield 1 batch ice cream Number Of Ingredients 6 Steps:
Place the light cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool. When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract. Freeze according to the manufacturer’s instructions but remember to add the pecan nuts as the ice cream starts to harden.
Time 2h57m Yield 16 Number Of Ingredients 10 Steps:
Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet. Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use. Pour cream mixture into an ice cream maker and follow manufacturer’s instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.
Time 1h Yield 2 quarts Number Of Ingredients 9 Steps:
Add the pecans, sugar, and butter to an 8-inch skillet. Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color. Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil. Separate nuts into clusters; let cool; break clusters into small chunks; set aside. In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved. Add in the whipping cream; stir to combine. In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer’s directions. Stir in pecans. Ripen for 4 to 24 hours.
