Pecan Ice Cream Recipe
16 fl oz. milk
16 fl oz. heavy cream
7 oz. sugar
1 oz. glucose syrup
¼ tsp. salt
1 vanilla bean pod
10 oz. egg yolks
A handful of pecans
1. Combine the milk, heavy cream, 3.5 oz of the sugar, the glucose syrup, the pecans, and the salt in a saucepan.
2. Split the vanilla bean, scrap the seeds into the pan, add the pod, and bring the mixture to just a boil over medium heat.
3. Remove from heat, cover the pan, and let steep for 5 minutes.
4. Remove the vanilla pod and return the mixture to a simmer.
5. Meanwhile, blend the egg yolks with the remaining 3.5 oz sugar.
6. Temper by gradually adding about one third of the hot milk mixture, whipping constantly.
7. Return tempered egg mixture to the remaining hot milk in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (180°F).
8. Strain the ice cream mixture into the ice cream bowl and follow manufacturer's instructions to make delicious pecan ice cream!
