I’ve had trouble with homemade custard-based ice cream getting icy/grainy quickly, and/or turning rock hard after a day. It’s also infused with what can only be described as rich molasses notes from the dark brown sugar. 7 Pour the custard through the sieve and stir it into the cream. Attach it below. Just nibble on the extra and give some to friends if you can part with it. You might try heating the milk in a separate pan before adding to the sugar. The flavor is outstanding and the nuts are so crunchy and amazing! Would you suggest mixing the milk and the butter and then adding the brown sugar? We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Thanks Elise. First time commenting? It was also a little more icey, less creamy (but I didn’t use all the eggs. Reserve the prepared baking sheet for the brittle. You could use 1/2 a batch and still be satisfied. My kitchen smelled amazing through the whole process, like a dreamy caramel factory. Amazing! Great, Michele, I’m so happy you like the ice cream! You want to constantly monitor the temperature so that it doesn’t rise above 310°F (154°C). 9 Toast the pecans: While the mixture is chilling, preheat the oven to 350°F. Read more about our affiliate linking policy. And as always, please take a gander at our comment policy before posting. Set aside. I will try your suggestion next time. Do not let boil or the mixture may curdle. Pour the ice cream base through a strainer into a resealable container and refrigerate for about 8 hours. I used 1% milk, so I had to freeze longer, but otherwise delicious. (We found that about 1/2 batch of brittle was just right.) My husband declared it The Best Ice Cream Ever Made By Humans Ever. It's so good that it's gone onto my list to make for Christmas gifts next year. Add the vanilla and stir to combine. I tried this today. It’s richer than most, creamier than most, and, thanks to its copious and generously sized shards of pecan brittle, crunchier than most. I got the butter nice and brown but when I added the brown sugar, I didn’t cook it until it was quite melted because it started to stick to the bottom of the pan (it all dissolved when I added the milk). That's a good thing, because you won't be able to resist stealing a few pieces as a cook's treat. My husband has been asking me for butter pecan ice cream since I got my kitchenaid ice cream maker a year ago. The milk should really be scalded without sugar to avoid curdling. A perfect Southern dessert. There’s butter pecan ice cream and then there’s, Brown Butter Candied Pecan Ice Cream! All the times noted in the recipe were correct. This recipe received the highest rating in our test kitchen. Butter Pecan Ice Cream. Im a chef ,so I’ve worked with ice cream enough in my life to know what good ice cream is.
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