Butter Pecan Ice Cream

Name: Butter Pecan Ice Cream
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: about 2 quarts.
Ingredients: TOASTED NUTS:; 3 tablespoons butter, melted; 3/4 cup chopped pecans; 1/8 teaspoon salt; 1 tablespoon sugar; ICE CREAM:; 2-1/2 cups whole milk; 1/2 cup packed brown sugar; 1/4 cup sugar; 2 tablespoons cornstarch; 2 large eggs, lightly beaten; 1 cup heavy whipping cream; 1/3 cup maple-flavored pancake syrup; 2 teaspoons vanilla extract

I like to make this very rich ice cream at home, then take it to parties or dinners. It's so convenient. If I pour it in the freezer right before we leave, It's done when we arrive—and it "ripens" by the time that it's served!

Ingredients

TOASTED NUTS:
3 tablespoons butter, melted
3/4 cup chopped pecans
1/8 teaspoon salt
1 tablespoon sugar
ICE CREAM:
2-1/2 cups whole milk
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
2 large eggs, lightly beaten
1 cup heavy whipping cream
1/3 cup maple-flavored pancake syrup
2 teaspoons vanilla extract

Directions

Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool.
For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.