INGREDIENTS

INSTRUCTIONS

ICE CREAM
PECANS
For ice cream:
Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove
from heat. Whisk egg yolks, molasses and sugar to blend in large
bowl. Gradually whisk in hot cream mixture. Return mixture to
saucepan and stir over medium-low heat until mixture thickens and
leaves path on back of spoon when finger is drawn across, about 12
minutes; do not boil or mixture will curdle. Remove from heat. Mix in
instant coffee and remaining 1 cup cream. Refrigerate coffee custard
until well chilled. (Can be prepared 2 days ahead.)
Process coffee custard in ice cream maker according to manufacturer's
instructions. Freeze custard mixture until firm. (Coffee-molasses ice
cream can be prepared 1 week ahead.)
For pecans:
Position rack in center of oven and preheat to 350F. Butter large
cookie sheet. Line another large cookie sheet with waxed paper.
Combine molasses, sugar and salt in heavy medium saucepan. Boil 1
minute. Remove from heat. Add pecans and stir to coat well. Spread
pecans on buttered cookie sheet. Bake until pecans are just beginning
to brown, about 10 minutes. Immediately transfer pecans to waxed
paper-lined cookie sheet and separate with 2 forks. Cool completely.
(Molasses-glazed pecans can be prepared 1 week ahead. Store at room
temperature in airtight container.)
Scoop coffee-molasses ice cream into dishes. Top with molasses-glazed
pecans and serve immediately.
Serves 6.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”