Toasted and Sugared Pecans
3 tbsp. butter, melted
3/4 c. pecans, chopped
1/8 tsp. salt
1 tbsp. sugar
1 1/2 cups packed light brown sugar
2 teaspoons cornstarch
4 large egg yolks
1 cup whole milk
1 Cup Half and Half
2 cups heavy cream
3/4 teaspoon vanilla
In a bowl, combine butter, pecans, salt and 1 tablespoon sugar. The spread on a oven tray and roast at 350 degrees for 15 minutes.
Stir and roast 15 minutes longer and let cool.
Don’t eat the Pecans until they go into the ice cream.
Place Milk and Creams into a saucepan and bring to a simmer over medium heat.
Whisk the brown sugar, corn starch and egg yolks until combined.
Stir some of the warm cream mixture into the egg mixture vigorously and then return the entire mixture back to the saucepan and bring to a simmer.
Add the vanilla but do not let boil.
Cool the mixture down in a refrigerator overnight and then run through your ice cream machine according to manufacturers instructions.
Fold through the roasted pecans and then place in a plastic container to harden over night.
Happy Pecan Month