BUTTERY CANE SYRUP ICE CREAM WITH PECANS - TASTE OF THE SOUTH

Buttery Cane Syrup Ice Cream with Pecans - Taste of the South image

Provided by @MakeItYours

Number Of Ingredients 8

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2 cups chopped pecans
3 tablespoons unsalted butter, melted
½ teaspoon kosher salt, divided
1 cup cane syrup
4 large eggs
3 cups heavy whipping cream
1 cup whole milk
Cane syrup and pecans, to serve

Steps:

Preheat oven to 350°.
Place pecans on a baking sheet. Bake until toasted, about 8 minutes, stirring occasionally. Remove from oven. Stir in butter and ¼ teaspoon salt. Let cool completely.
In a medium bowl, whisk together cane syrup and eggs.
In a large heavy saucepan, whisk together cream, milk, and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
Whisk 1 cup hot cream mixture into egg mixture. Whisk egg mixture into remaining cream mixture in pan. Cook over medium heat until mixture is thickened and coats the back of a spoon, about 8 minutes. Pour into a bowl; place bowl in a larger bowl of ice. Let stand until cool, stirring occasionally.
Remove bowl from ice, and refrigerate egg mixture until very cold, about 5 hours.
Process in an ice cream freezer according to manufacturer's instructions. Stir in half of pecans. Spoon into a chilled, freezer-proof bowl. Freeze until firm. Serve with pecans and cane syrup.