Butter pecan ice cream with caramel
- 1 qt heavy cream
- 1 qt half and half
- 2 cups brown sugar
- 4 eggs
- 1/2 stick unsalted butter
- 1 &1/4 cups chopped pecans
- 3 tsbp Superior Pecan flavor
- 1 cup sugar
- 1/4 tsp kosher salt
- 1/4 cup water
- 1/4 cup heavy cream
- 4 tsp butter cubed
- Buttered pecans
- Take 1/2 stick butter in a saute pan melt, put the butter in
- Add pecans saute until brown,. Cool
Add cream and half and half to 2 gal stainless steel pot.
Add sugar, Turn on pot to medium heat.
Add eggs by scrambling mix with a whip. Pour eggs through a cheesecloth or strainer. Continue to stir, DON’T LEAVE THE POT UNATTENDED. IT WILL BURN. When the mixture coats the back of your spoon. Turn it off. Let the pot cool overnight.
The next day. Put the custard in a ice cream maker of you choice and freeze.
For the caramel put the sugar in a saucepan, add water turn up the heat, stir and continue to stir when the sugar turns amber, add cream and butter a little at a time, cool
Mix caramel and pecans with ice cream.
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