Prep 20 mins
Cook 45 mins
This sounded too interesting not to post. I have not made this one yet, so I don't know exactly what it tastes like....but I DO have an idea!!! This is a large yield recipe, so will have to use an old fashioned churn with a large canister, or cut the recipe in half for the counter top version. It also calls for "brown sugar corn syurp", but I can't find it here, so use dark corn syrup instead. From Cooking Light.
- 4 cups milk
- 1 cup half-and-half
- 1 1⁄4 cups sugar
- 4 large egg yolks
- 3⁄4 cup dark corn syrup
- 1⁄2 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 cup half-and-half
- 1⁄2 cup milk
- 2 large egg yolks
- 3 tablespoons toasted pecans, chopped
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 0.5 (15 ounce) package refrigerated pie dough (optional)
- cooking spray (optional)
- To prepare ice cream:.
- Combine 4 cups milk and 1 cup half and half in a large heavy saucepan.
- Heat over medium low heat until mixture comes to a soft boil.
- In another bowl, beat egg yolks to mix well.
- Add the sugar slowly and beat until thick and pale yellow.
- Temper the egg mixture with 1/3 of the hot milk, stirring constantly.
- Pour the tempered eggs into the saucepan with the remaining milk and mix.
- Cook over medium low heat for 2 min or until mixture reaches 160º, stirring constantly with a whisk.
- Remove from heat and place pan in a large ice filled bowl; cool completely, stirring occasionally.
- Pour mixture into the freezer canister of an ice cream machine, and freeze according to manufacturer's instructions.
- To prepare filling:.
- Combine corn syrup, brown sugar, cornstarch, and salt in a medium heavy saucepan, stirring well with a wire whisk.
- Combine 1 cup half and half, 1/2 cup milk and 2 egg yolks, stirring well.
- Add milk mixture to sugar mixture and stir well with the whisk.
- Place the pan over low heat and cook for 12 min or until thick and bubbly, stirring constantly.
- Remove from heat and stir in pecans, butter, and vanilla.
- Transfer filling to a bowl and cover with plastic wrap. Press the wrap directly on the filling to make sure a "skin" doesn't form, and chill.
- When ice cream is done freezing, spoon the ice cream into a freezer safe container and gently fold in the filling mixture.
- Cover and freeze for 1 hour or until ice cream is firm.
- For garnish: OPTIONAL.
- Preheat oven to 350ºF.
- Place the dough on a large cutting board or work surface.
- Cut 14 stars with a 1" cookie cutter.
- Place stars on a baking sheet coated with cooking spray.
- Bake for 12 min or until browned.