Butter Pecan Ice Cream

"Better than store bought!"
 
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Ready In:
1hr 30mins
Ingredients:
9
Yields:
4 cups
Serves:
4
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ingredients

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directions

  • Combine first 3 ingredients in top of a double boler over simmering water. Cook until sugar dissolves. Stir about one fourth of hot mixture into beaten eggs; add to remaining hot mixture.
  • Cook over hot, not boiling, water until mixture is thickened and reaches 160F, stirring constantly. Stir in butter; remove from heat, and cool. Stir milk and vanilla into egg mixture.
  • Beat whipping cream at medium speed with mixer until soft peaks form; fold whipped cream into custard mixture. Stir in pecans.
  • Pour mixture into freezer container of a hand turned or electric ice cream freezer. Freeze according to maufacturer instructions.
  • Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

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