BROWN-SUGAR PECAN ICE CREAM

Brown-Sugar Pecan Ice Cream image

Yield Makes about 7 cups

Number Of Ingredients 8

2 cups pecans (about 1/2 pound)
1 cup packed light brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3 large eggs
2 cups whole milk
2 teaspoons vanilla
2 cups well-chilled heavy cream

Steps:

Preheat oven to 350° F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes. Cool pecans and finely chop.
In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined. In a 2 1/2- to 3-quart heavy saucepan bring milk just to a boil. Add hot milk to egg mixture in a slow stream, whisking, and pour into pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute. Stir in vanilla. (Custard will appear curdled.)
Chill custard until cold and stir in cream. Freeze custard, in batches if necessary, in an ice-cream maker. Transfer ice cream to a large bowl and stir in pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.