President Ford's Butter Pecan Ice Cream
"This was his favorite flavor simply has awesome instructions"
- Serving Size: 1 (356 g)
- Calories 1107.6
- Total Fat - 89.4 g
- Saturated Fat - 35.6 g
- Cholesterol - 2381.5 mg
- Sodium - 484.8 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.3 g
- Sugars - 29.8 g
- Protein - 37.7 g
- Calcium - 377.2 mg
- Iron - 6.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg
Step by Step Method
In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.
In a medium, heavy-bottomed saucepan on medium heat, melt the butter
Cook it, stirring constantly, until it just begins to brown.
Add the brown sugar and salt.
Stir until the sugar completely melts.
Slowly add the milk
Stirring to incorporate.
It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved.
Do not let boil or the mixture may curdle.
Now you need to temper the egg yolks
Whisking by hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.
Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
Stir the mixture constantly in a double boiler (put a heat proof bowl over a pot of boiling water)with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
Let cool slightly and add cream
While the mixture is chilling
Preheat the oven to 350°F.
Melt 1 tablespoon of butter.
Toss with pecans and a sprinkle of salt.
Spead pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted.
Once the ice cream mixture is thoroughly chilled
Churn in your ice cream maker according to the manufacturer's instructions.
Fold in chopped nuts
No special items needed.