Butter Pecan Icecream
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Nutritional Information: 10 (1/2 cup) servings Calories: 422 · Fat: 37.9g · Cholesterol: 176mg · Sodium: 182mg · Carbohydrates: 16.6g · Fiber 3g · Sugar: 12.6g · Protein: 5.8g · WW+: 12pts
Ingredients:
- 5 T. butter, salted or unsalted
- 3/4 cup packed brown sugar
- 1/2 t. salt 2 cups heavy cream
- 3/4 cup whole milk
- 6 large egg yolks
- 1/2 t. vanilla extract
- 1 T. scotch whisky
- Toasted Pecans roughly chopped
Directions:
1. Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in 1 cup of the cream and the milk.
2. Warm the brown sugar and cream mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and scotch, then stir until cool over ice bath.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufactures instructions. During the last few minutes of churning, add chopped buttered pecans
