BUTTER PECAN ICE CREAM
About 1 quart
We like to use salted nuts in this classic ice cream.
Combine in a small saucepan and bring to a boil, stirring to dissolve the sugar:
- 1 cup packed light brown sugar
- ½ cup water
- ⅛ teaspoon salt or smoked salt
Boil the syrup for 2 minutes. Meanwhile, beat in a double boiler top or medium heatproof bowl:
- 4 large egg yolks
Slowly beat the hot sugar syrup into the egg yolks. Cook over simmering water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add and stir until melted:
- 2 tablespoons butter
Strain through a sieve into a medium bowl, then stir in:
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- (1 tablespoon sherry or bourbon)
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add:
- ½ cup chopped toasted pecans, or roasted, salted pecans
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.