| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pecans |
| 1 |
T |
Unsalted butter |
| 2 |
c |
Heavy cream |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Pure maple syrup |
| 1/8 |
t |
Salt |
| 3 |
|
Egg yolks |
| 1/2 |
t |
Maple extract |
INSTRUCTIONS
1998
Coarsely chop pecans. In a skillet melt butter over moderate heat
until foam subsides. Toast pecans in butter, stirring occasionally,
until golden and fragrant, about 5 minutes, and sprinkle with salt to
taste. Cool pecans and chill in a sealable plastic bag. Buttered
pecans may be made 3 days ahead and chilled. In a heavy saucepan bring
cream, milk, maple syrup, and salt just to a boil, stirring
occasionally. In a bowl beat yolks until smooth. Add hot cream mixture
to yolks in a slow stream, whisking, and pour into pan. Cook custard
over moderately low heat, stirring constantly, until a thermometer
registers 170° F. Pour custard through a sieve into a clean bowl and
cool. Stir in extract. Chill custard, its surface covered with plastic
wrap, at least 3 hours, or until cold, and up to 1 day. Freeze
custard in an ice-cream maker. Transfer ice cream to a bowl and fold
in chilled pecans. Transfer ice cream to an airtight container and put
in freezer to harden. Ice cream may be made 1 week ahead. Makes 1
quart. Gourmet August 1997 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 05,
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