03 September 2013


Some friends of mine moved to China recently for 2 years as missionaries.  While most of their stuff is in storage, their fabulous KitchenAid Ice Cream Maker is safely on loan to me!  I have been so ready for fall to come I can hardly stand it.  So this weekend I made homemade Butter Pecan Ice Cream.  It. Was. Amazing.


1 cup packed light brown sugar
1/2 cup water
1/8 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 cup toasted pecans, chopped

Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to disolve the sugar.  Boil the syrup for 2 minutes.

Meanwhile, beat the eggs together in a medium bowl.  Slowly beat in the syrup. (Beat constantly and add the syrup slowly so you dont scramble the eggs.)

Cook in a double boiler (not directly on the stovetop) stirring constantly, until the mixture reached 175 degrees and coats the back of the spoon.  Do not allow the mixture to boil.  Add the unsalted butter and stir until melted.  Strain into a medium bowl and refrigerate until very cold.  (Very important - don't get impatient!  If you can, leave this in the refrigerator overnight).

Add the whole milk and vanilla extract and mix well to combine.

Beat the heavy cream until soft peaks form.  Fold into the egg mixture.  

Pour into and ice cream maker and freeze according to directions (30 minutes in the kitchenaid pre-frozen bowl).  Fold the pecans in the last 5 minutes.

Serve right away for "soft serve" ice cream, or pour into an air-tight container and freeze to serve at a later date.

Since there are eggs in the ice cream, make sure to eat it all within 5 days.  (Like that will be a problem...)

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