About this recipe:Creamy homemade ice cream! Excellent summertime treat! The brown sugar gives this a lovely caramel flavour.
5 tablespoons chopped pecans
1 tablespoon butter
200g dark brown soft sugar
2 eggs, beaten
175ml double cream
125ml double cream
1 teaspoon vanilla extract
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Method Prep:10min › Cook:10min › Extra time:25min › Ready in:45min
In a small frying pan over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs, milk and 175ml cream until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in remaining cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.
I thought this ice cream was wonderful. Because we don’t like our desserts too sweet, next time I would cut back the brown sugar just a tad. However, having said that, it was still very good. I combined the beaten eggs and light cream very well before adding it to the saucepan. I found the best results were cooking the mixture at a low temperature, and stirring constantly. When the mixture is thickened, I poured it into a mixing bowl, adding the pecans, heavy cream and vanilla extract. Because the mixture is thick, the pecans will remain suspended in the mixture so you don’t have to add them at the very end of the ice cream maker cycle as you usually do. The bowl then went into the refrigerator. I only poured it into my ice cream maker when the mixture was cold. The ice cream was creamy and delicious. - 15 Aug 2012