I am not very experienced at making ice cream nor have an ice cream maker, but that didn't stop me from trying, and I am glad I did. Here's the recipe:
2 cups heavy cream
1 1/2 cups whole milk
1 cup packed light brown sugar
4 egg yolks
1 tsp vanilla
2/3 cup chopped pecans
Optional: caramel or apple cinnamon ice cream topping for mixing in
Optional toppings: chopped up pralines, chopped dark chocolate
In a medium saucepan combine the cream, milk and brown sugar, cook over med-low heat, stirring frequently until hot and sugar is dissolved. In a med bowl whisk the egg yolks together. Add and whisk about 1 cup of the hot mixture into the yolks until blended. Then slowly add the egg mixture to the saucepan, whisking until well blended. Continue cooking on med-low heat for about 5-7 minutes, stirring with a wooden spoon. Cook until the mixture coats the spoon.
Stir in vanilla and pecans and let cool completely, for quicker cooling transfer to a metal bowl placed in an ice bath.
Pour cooled mixture into a aluminum foil lined 9 X 5 loaf pan or other 2 quart container.
Cover tightly and freeze for 6 hours or more until firm. Once or twice move the mixture around with a fork to distribute and freeze evenly.
If desired about 1/2 way through freezing process mix in chocolate syrup, caramel or apple cinnamon ice cream topping for more flavor. In this batch I added about 1/2 jar of the apple cinnamon topping, it gave it a pecan-apple pie flavor, I liked it but I think it would have been just fine and delicious without it too.
adapted from about.com southern food
|Optional apple-cinnamon add-in|
|Ready for the freezer|
|On a cone dipped in chopped pralines and chopped dark chocolate, heaven!|
For the praline topping I used this recipe: