Vanilla Pecan Ice Cream
Recipe Description
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.*
Ingredients
- 4 tablespoons butter|unsalted butter
- ½ cup pecans finely chopped
- 2 large eggs at room temperature
- ¾ cup granulated sugar|sugar
- ? teaspoon salt
- 2 cups half-and-half|half and half
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
- 1 cup pecans coarsely chopped
- #Pecan topping|pecan topping ==
- 2 tablespoons butter
- 1 cup pecans
- Melt 2 tablespoons butter in large skillet over medium heat.
- When foam subsides add finely chopped pecans and reduce heat to low.
- Sauté pecans stirring frequently until coated with butter and aromatic about 5 minutes.
- Remove from heat and let cool to room temperature.
- Beat eggs in large bowl until blended then beat in granulated sugar|sugarand salt until eggs are light in color and mixture is creamy then stir in half and half and vanilla until blended.
- Cook over low heat about 10 minutes.
- Cool to room temperature and then chill.
- Beat heavy cream in chilled bowl with chilled beaters until soft peaks form then fold into egg mixture until thoroughly blended.
- Process in ice creammaker according to manufacturers directions then serve with pecan topping. ==
- Melt butter then sauté pecans until coated with butter.
- Remove from heat and allow to cool to room temperature.
This article uses material from the "Vanilla Pecan Ice Cream" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
