BUTTER PECAN ICE CREAM
1 cup light brown sugar
1/2 cup water
1/8 tsp. salt
2 large eggs
2 tbsp. unsalted butter
1 cup whole mile
1 tsp. vanilla extract
1 cup heavy cream
1 cup chopped pecans
In a small saucepan over medium heat, boil brown sugar, water, and salt. Once boiling, continue heating for 2 minutes while continually stirring.
Beat the eggs in a medium bowl. Slowly add half of the melted sugar mixture to the eggs while whisking. This is called tempering the eggs and allows them to heat up before combining them with all of the hot sugar mixture.
Pour all of the egg mixture into the saucepan with the brown sugar mixture. Continually stir over medium heat until the mixture reaches 170 degrees. Since this recipe contains egg whites, over cooking will yield large pieces of cooked egg in the finished product.
Remove from heat and add the unsalted butter to the sauce pan and stir until milted.
Refrigerate the mixture until cold. Add the vanilla extract and whole milk.
Beat the heavy cream until soft peaks form. Fold the cream into the rest of the mix.
Freeze in ice cream maker, adding pecans right before taking out of the mixer.
Recipe from Brown Eyed Baker
Enjoy!
