Saturday, April 30, 2011

Recipe: Pecan Pie Ice Cream

    It's recipe time! My friend Lisa Liddy recently mentioned ice cream on Facebook, and I promised to share what I consider to be the best ice cream recipe in the world.
    I decided to look on the Internet for a Pecan Pie ice cream recipe and I found one that had won a ribbon at a county fair. My reason for looking was my fond memories of Texas Gold brand Fudge Pecan Pie ice cream, which apparently isn't made any more.
    We have a Cuisinart Ice Cream Maker
that we've really enjoyed. You put the canister in the freezer and when you are ready to make ice cream you just pour it in and turn it on. No muss, no fuss, and it really works and gets the ice cream good and frozen. After we get through churning it we put it in a container and stick it in the freezer so it will get good and hard. I highly recommend these, and if you want to get one click here to buy one and I'll make a dollar!
    Okay, that's enough self-promotion. On to the recipe. This is a custard ice cream, very rich. You can use a little less heavy cream and a little more half-and-half if you wish. The pie you use should be well cooked so that the sugar on top is caramelized. Also, after you chop up the pie, be sure to chill it; otherwise it will melt the ice cream when you add it. Here's the recipe:


7 large egg yolks, beaten
1 Cup sugar
1/4 tsp. salt
1 ½ cups half-and-half
1 cup heavy cream
2 3/4 tsp. vanilla extract
1/4 tsp. maple extract
2 cups of Pecan pie, chopped

In a medium mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat or in a double boiler. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly; then stir in the cream and vanilla. Cover and refrigerate until cool or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Add the CHILLED crumbled pecan pie when mixture is semi-frozen. Swirl milk chocolate fudge (optional) into the finished ice cream.

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