Vanilla Pecan Ice Cream
From chefmeow 15 years ago
- - to make
- Serves 8
VANILLA PECAN ICE CREAM This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
Ingredients
- 4 tablespoons unsalted butter shopping list
- 1/2 cup pecans finely chopped shopping list
- 2 large eggs at room temperature shopping list
- 3/4 cup sugar shopping list
- 1/8 teaspoon salt shopping list
- 2 cups half and half shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup heavy cream cold shopping list
- 1 cup pecans coarsely chopped shopping list
- pecan Topping: shopping list
- 2 tablespoons butter shopping list
- 1 cup pecans shopping list
How to make it
- Melt 2 tablespoons butter in large skillet over medium heat.
- When foam subsides add finely chopped pecans and reduce heat to low.
- Sauté pecans stirring frequently until coated with butter and aromatic about 5 minutes.
- Remove from heat and let cool to room temperature.
- Beat eggs in large bowl until blended then beat in sugar and salt until eggs are light in color.
- Stir in half and half and vanilla until blended then cook over low heat 10 minutes.
- Cool to room temperature then chill.
- Beat heavy cream in chilled bowl with chilled beaters until soft peaks form.
- Fold into egg mixture until thoroughly blended.
- Process in ice cream maker according to manufacturers directions then serve with pecan topping.
- For pecan topping melt butter then sauté pecans until coated with butter.
- Remove from heat and allow to cool to room temperature.
People Who Like This Dish 2
- manning Naramata, CA
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- chefmeow Garland, TX
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" It was excellent "