Butter Pecan Ice Cream
Makes about one quart.
1 1/2 c (135 g) pecans, roughly chopped
2 Tbls butter, softened
1/4 tsp salt
1 1/2 c (213 g) packed light brown sugar, divided
2 c (473 ml) milk (Whole is recommended, but I used 1/2%)
2 c (473 ml) heavy cream
7 egg yolks
3/4 tsp vanilla
Place the chopped pecans in a pan over medium-low heat and cook, tossing frequently, until you can smell the nuts and they are lightly toasted. Remove from heat and quickly stir in the butter and salt. Set aside to cool.
Put 1 cup (142 grams) of the brown sugar, the milk and the cream into a medium saucepan. Begin cooking over medium heat, stirring occasionally.
In the meantime, place the remaining 1/2 cup (71 grams) of brown sugar in a large bowl with the egg yolks. Whisk until ribbons form, keeping an eye on the cream. Just before the cream mixture begins to boil, use a ladle to add about 1/2 cup (118 milliliters) of the hot cream to the egg yolks and whisk immediately to combine. Pour the egg yolk and cream mixture back into the saucepan and continue cooking, stirring frequently, until the mixture has thickened. A good test to see if it has thickened enough is to dip a spoon into the custard, remove it and run your finger from the top of the spoon to the bottom. If the line from your finger floods over, keep cooking. If not, it's done!
When the custard has thickened sufficiently, remove it from the heat and pour into another container. Allow to cool slightly, then press plastic wrap over the surface and refrigerate overnight.
At this point your nuts should have cooled to room temp, so put them in an airtight container for later use.
After your custard has cooled completely stir in the vanilla. Pour it into your ice cream maker and freeze according to the manufacturer's directions. Just before putting it into the freezer to set up, stir in the buttered pecans.