Butter Pecan Ice Cream
NOTE: Light
brown sugar gives this ice cream its characteristic caramel flavor.
Because of the additional fat provided by the butter, the ratio of
milk to cream has been changed in this
recipe.
2 cups whole milk
1 cup heavy cream
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter
1/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted (see figure 18)
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, replacing 1/2 cup sugar in step 1 with equal amount of light brown sugar and adding butter to milk-cream mixture. Beat granulated sugar with yolks as directed in Master Recipe. About 30 seconds before churning is completed, add nuts.