President Ford's Butter Pecan Ice Cream Recipe

Step by Step Method

Step 1

In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.

Step 2

Set aside.

Step 3

In a medium, heavy-bottomed saucepan on medium heat, melt the butter

Step 4

Cook it, stirring constantly, until it just begins to brown.

Step 5

Add the brown sugar and salt.

Step 6

Stir until the sugar completely melts.

Step 7

Slowly add the milk, stirring to incorporate.

Step 8

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.

Step 9

Do not let boil or the mixture may curdle.

Step 10

Now you need to temper the egg yolks.

Step 11

Whisking by hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

Step 12

Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Step 13

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.

Step 14

Let cool slightly and add cream.

Step 15

Chill.

Step 16

While the mixture is chilling, preheat the oven to 350°F.

Step 17

Melt 1 tablespoon of butter.

Step 18

Toss with pecans and a sprinkle of salt.

Step 19

Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted.

Step 20

Set aside.

Step 21

Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.

Step 22

Fold in chopped nuts.

Step 23

Freeze.

Tips

No special items needed.

President Ford's Butter Pecan Ice Cream

Ingredients

Nutritional