Ingredients
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 1/4 cup sugar
- 1/2 cup dark brown sugar
- 1/8 tsp salt
- 5 egg yolks
- 1 tsp vanilla extract
- 1 tbsp butter, melted and cooled
- 1 1/2 cups Diamond of California® Chopped Pecans
The Steps
- In a large sauce pot over medium high heat, combine the heavy cream, milk and sugar. Cook and stir continuously until mixture begins to simmer.
- Place the yolks in a large, heat-proof bowl. Slowly pour ½ of the milk mixture into the bowl, whisking continuously.
- Pour all of the egg mixture back into the sauce pot with the remaining milk mixture and return to medium high heat. Stir continuously with a wooden spoon until mixture begins to thicken and easily coats the back of the spoon.
- Place a mesh sieve over a large bowl and pour the milk mixture through.
- Stir the butter and vanilla into the mixture.
- Fill a large bowl with ice and place the bowl of ice cream base directly on to the ice. Stir until mixture cools, then refrigerate for at least 30 minutes.
- Once the mixture is cool, pour it into your ice cream maker and churn according to manufacturer instructions. When the ice cream starts to resemble soft serve, pour 1 ¼ cups pecans into the machine. Run for 1 more minute, then spoon into a freezer safe container.
- Sprinkle the remaining nuts on top of the ice cream, then freeze for at least 2 hours.
