| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Pecans |
| 1 | tb | Unsalted butter |
| 2 | c | Heavy cream |
| 1/2 | c | Milk |
| 3/4 | c | Pure maple syrup |
| 1/8 | ts | Salt |
| 3 | lg | Egg yolks |
| 1/2 | ts | Maple extract |
INSTRUCTIONS
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, 1998
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