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0 min Makes about 7 cups. Main Ingredient: SUGAR*PECAN*ICE Cuisine: American

Cooking: Prep: 35 minutes; Total: 1 hour (includes cooling and baking time) Start to finish: 1 day min



2 cups pecans (about 1/2 pound)

1 cup packed light brown sugar

1 tablespoon cornstarch

1/8 teaspoon salt

3 large eggs

2 cups whole milk

2 teaspoons vanilla

2 cups well-chilled heavy cream

Nutrition Facts

per serving of Makes about 7 cups.




Step 1Preheat oven to 350° F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes. Cool pecans and finely chop.

Step 2In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined. In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil. Add hot milk to egg mixture in a slow stream, whisking, and pour into pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute. Stir in vanilla. (Custard will appear curdled.)

Step 3Chill custard until cold and stir in cream. Freeze custard, in batches if necessary, in an ice-cream maker. Transfer ice cream to a large bowl and stir in pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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