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Butter Pecan Ice Cream


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1 cup240 ml plus 2 tablespoons2 tablespoons light cream
1 cup100 g salted pecans
1/4 cup60 ml butter
6 large eggs
11 tablespoons11 tablespoons sugar
1 cup240 ml whipping cream
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean, split down the center
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

In small heavy-bottomed saucepan, slowly bring light cream to a boil. Place in refrigerator and let cool completely.

Lightly sauté pecans in the 1/4 cup60 ml butter. Remove the pecans with a slotted spoon and set aside.

Cream egg yolks and 5.5 tablespoons5.5 tablespoons sugar; set aside. In 2-quart2-litre saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to boil, stirring frequently. Remove bean; scrape vanilla pulp from inside hull. With fingers, rub off any cream or remaining vanilla seeds and mix into cream. Add about 1/3 of cream mixture to yolks, whisking constantly. Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point.

Remove from heat and whisk in butter. Immediately place pan in cold water or over ice to stop cooking. Stir frequently until cool. Beat in chilled light cream and vanilla. Place in ice cream maker and churn according to manufacturer directions. After churning, stir in pecans.


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