INGREDIENTS

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection.
In a large bowl whisk together the egg yolks and brown sugar until
thick and pale brown. In a saucepan combine the milk and cinnamon
stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the
milk into the egg mixture, then whisk the eggs into the pan of milk.
Set aside to cool. Pass the custard mixture through a medium
strainer. Add the vanilla extract, ground cinnamon, salt and Crema.
Whisk well and refrigerate until cold. Preheat oven to 350 degrees.
Spread the pecans on a baking sheet and toast until golden brown and
fragrant, about 10 minutes. Set aside to cool and then roughly chop.
Pour the chilled custard mixture into your ice cream maker and
process according to the manufacturer's instructions. Fold in the
cooled toasted pecans. Store in the freezer. This recipe yields ??
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6127 broadcast
09-26-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-12-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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