Caramel-Pecan Ice Cream
3/4 cup sugar
1/2 cup water
1-1/2 cups half and half
6 egg yolks, beaten
1-1/2 cups heavy cream
1 teaspoon vanilla extract
2 teaspoons unsalted butter
1/2 cup pecans, walnuts, or brazil nuts, chopped
In a heavy saucepan, combine the sugar and 1/4 cup of the water. Cook
over medium heat, shaking the pan, until the sugar melts and caramelizes
to a light amber color. Be careful, as the syrup is very hot. (If the
sugar should crystallize before melting, put a lid on the pan to wash
down the sugar crystals on the sides, rather than stirring the mixture.)
Carefully pour in the remaining 1/4 cup water--it will steam and bubble.
Carefully add the half-and-half and cook, stirring, until the syrup
Re-melts. Whisk some of the hot half-and-half mixture into the egg
Pour the mixture into a double boiler and cook over barely simmering
water, stirring constantly, until the custard coats the spoon.
Immediately place the pan in a pan of cold water and stir to cool. Stir
in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or
until thoroughly chilled. In a saucepan, melt the butter over medium
heat and sauté the nuts until golden brown; let cool.
Freeze the mixture in an ice cream maker according to the manufacturer's
instructions. When partially frozen, mix in the nuts.
Serving Size = 1/2 cup