BUTTER PECAN ICE CREAM

MAKES ABOUT 5 CUPS

BUTTER pecan ice cream is an absolute classic. Adding Red Pepper-
Pecan Praline Crunch (recipe follows) instead of plain pecans turns it into
an absolute original. The spice of the chiles and the sweet creaminess of
the ice cream are a combination made only in heaven…and Texas.

2 large eggs
3 tablespoons unsalted butter
2/3 cup packed dark brown sugar
½ cup half-and-half
2 cups light cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
1½ cups pecan halves

Put the eggs in a medium bowl and set aside. Melt the butter in a heavy
medium saucepan over low heat. Heat until the butter begins to turns
golden brown and smells mildly of nuts. Add the brown sugar, stirring
until it melts. Stir in the half-and-half and bring to a simmer. Slowly beat
the hot half-and-half mixture into the eggs. Return the entire mixture to
the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and pour the hot
custard through a strainer into a large, clean bowl. Allow the custard to
cool slightly, then stir in the cream, vanilla, and almond extract. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the pecans to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the nuts. When finished, the ice cream will be soft but ready to eat. For
firmer ice cream, transfer to a freezer-safe container and freeze at least 2
hours.

Variations

BUTTER FRUITCAKE ICE CREAM Substitute 1½ cups crumbled fruitcake
(with nuts) for the pecans. Proceed with the recipe as directed.

GINGER BUTTER PECAN ICE CREAM Add 2 tablespoons finely chopped
crystallized ginger and ¼ cup crumbled ginger snaps to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

PECAN PIE ICE CREAM Substitute maple syrup for the brown sugar and
add ½ cup crumbled, baked frozen pie crust to the machine when the ice
cream is semifrozen. Allow the machine to mix in the crust. Proceed with
the recipe as directed.

PRALINE CHILE CRUNCH ICE CREAM Substitute 1½ cups Red Pepper-
Pecan Praline Crunch (recipe follows) for the pecans. Proceed with the recipe
as directed.