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Maple Butter-pecan Ice Cream

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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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