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Butter Pecan Ice Cream
from the kitchen of Sharmagne Leland-St. John

4 tablespoons unsalted browned butter
1 cup pecans
1 teaspoon salt
1 cup whole milk
¼ cup granulated sugar plus a pinch of salt
2 cups heavy cream
Caviar from 1 vanilla bean


In a medium skillet melt the butter. It will melt and
bubble. Cook until it is brown and has a nutty scent
Add the pecans and the teaspoon of salt. Cook over
medium high heat stirring frequently for approximately
8 minutes and the pecans are toasted to a golden
colour. Remove from the heat, strain and chill the
pecans.

In a medium bowl whisk the milk, sugar and pinch of
salt until sugar is dissolved. Stir in the heavy cream
and the vanilla. Refrigerate for 2 hours or overnight.

Turn on the ice cream maker and pour the mixture into
the frozen bowl. Mix for 20 minutes or until
thickened to desired consistency. Approximately 5
minutes before the ice cream is desired consistency
add the pecans. They might need to be broken up
depending upon the directions of your ice cream
maker.

Editor's Note:
You might also consider candied pecans using the recipe
for candied walnuts from January 2006. Remember to chill
them before adding to the ice cream.


 

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