Warning: If you are on Weight Watchers, Jenny Craig, Atkins, or any other diet STOP reading now. If you are looking for a gluttonous, but moderately portioned scoop of bliss in a cone then please CONTINUE. This ice cream had great flavor! It was buttery, salty, sweet, crunchy and creamy. What else could you ask for in one dessert? Of course, if you live in Indianapolis you should never attempt to make your own ice cream as you know it will never compare to Brics. However, if you live in other parts of the country and can't get there then this may be a fun and indulgent summer experiment to try. YOU DO NOT NEED AN ICE CREAM MAKER. I made this without one and while it may have been a little icy it was still delicious. Just ask Zach-Mo. He went out and bought us some cones in order to properly enjoy this classic summer treat.
Butter Pecan Custard Ice CreamGourmet's Best Desserts
Yield: Approximately 1 quart
3/4 cup chopped pecans
4 Tbsp. unsalted butter
3/4 cup sugar
4 egg yolks
1/2 cup milk
2 cups well- chilled heavy cream
1/4 tsp. salt
In a skillet saute the pecans in 2 Tbsp. of butter for two minutes over moderately high heat. Stir until golden brown and fragrant. Transfer to paper towels to drain. In a mixer beat well the egg yolks, milk and sugar. Strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and add the remaining 2 Tbsp. butter. With the mixer beat the mixture for 7 to 10 minutes, or until thickened and double in volume. Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in one cup of the cream, beating until the mixture is thickened and almost double in volume. Add the remaining 1 cup of cream and 1/4 tsp salt, beating, and beat for 30 seconds. Fold in the chopped pecans. Freeze.
The ice cream is very hard when you take it out of the freezer. Use a good ice cream scooper soaked in very hot water to work a good scoop out. Enjoy in a cone, dish or right out of your hands!
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