5 1/2 - 6 1/2 hours,
including freezing
Serves 6
700 ml / 1 1/4 pt thick cream
1 vanilla pod
75 g / 3 oz Barbados sugar
100 g / 4 oz shelled pecan nuts, chopped
4 large egg yolks
Pecan ice cream Preparation
1- Put the cream into a saucepan with the vanilla pod, cover and set over a low heat. Simmer for 10 minutes but do not boil. Strain the cream into a bowl and cover it with dampened greaseproof paper to prevent a skin from forming.
2- Put the sugar into a small, heavy-based saucepan with 125 ml / 4 fl oz water. Stir over a low heat until the sugar has dissolved and then boil the syrup for 10 minutes. Remove from heat and stir in the pecans.
3- Beat the egg yolks until they are light coloured and frothy. Pour the syrup into the yolks, beating with an electric beater. Continue beating until thick; mix in the cream.
4- Pour the mixture into a freezing container and leave it until it is quite cold. Half way ice cream completed.
5- When it is cold, put the cream mixture into the coldest part of the freezer or the freezer compartment of the refrigerator at the coldest setting. Leave until frozen round sides and slushy in centre (about 2 hours).
6- Transfer the mixture to a mixing bowl and beat until frothy. Return to freezer and leave until completely frozen.
7- Remove the ice cream and leave it at room temperature for 45 minutes before serving. This ice cream will keep for up to 2 months in the freezer or up to 2 weeks in the freezer compartment of the refrigerator.
Yummy Pecan ice cream is ready to serve.
photo credit goes to = www.tasteofhome.com
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