Cinnamon Pecan Ice Cream
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8 large
Egg Yolk2.5 cups
Milk1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1.5 cups
Crema (mexican)1.25 cups
Pecan HalveDirections:
1
Set aside to cool
2
Pass the custard mixture through a medium strainer
3
In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown
4
In a saucepan combine the milk and cinnamon stick
5
Bring to a boil
6
Remove from the heat
7
Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk
8
Add the vanilla extract, ground cinnamon, salt and crema
9
Whisk well and refrigerate until cold
10
Preheat oven to 350 degrees F
11
Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes
12
Set aside to cool and then roughly chop
13
Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions
14
Fold in the cooled toasted pecans
15
Store in the freezer