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Cane Syrup Pecan Ice Cream

Source of Recipe


From "The Best of Gourmet"



List of Ingredients



• 2/3 cup cane syrup (or ¼ cup dark corn syrup mixed with ¾ cup mild molasses -- not robust or blackstrap)
  
• ¼ cup sugar
  
• 2 tsp cornstarch
  
• 4 large eggs
  
• 2 cups whole milk
  
• 2 cups heavy cream
  
• ¾ tsp vanilla
  
• 1-1/3 cups pecans (5½ ounces), coarsely chopped, toasted, and cooled
  






Instructions



1. Whisk together cane syrup, sugar, cornstarch and a pinch of salt in a large bowl; then add eggs, whisking until combined. Bring milk and cream just to a boil in a 4-quart heavy saucepan over moderately high heat, stirring occasionally; then add to egg mixture in a stream, whisking constantly. Transfer custard to saucepan.
   
   
2. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170° F on thermometer, 5 to 8 minutes (custard may look slightly curdled; do not boil). Immediately pour custard through a fine-mesh sieve into a bowl, then stir in vanilla and cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
   
   
3. Freeze the custard in ice cream maker until almost firm; then stir together ice cream and half of pecans in a large bowl. Transfer to an airtight container and put in freezer to harden. Repeat with remaining custard and pecans.
   
   Makes about 2 quarts.
   
   
   
   • Custard can be chilled up to 1 day.
   • Ice cream keeps 5 days.