Cinnamon Pecan Ice Cream
8 lrg Egg yolks
1 cup Packed brown sugar plus
1 tbl Packed brown sugar
2 1/2 cup Milk
4 Cinnamon sticks
1 tsp Vanilla extract
1 tsp Ground cinnamon
1 pc h Salt
1 1/2 cup Crema
1 1/4 cup Pecan halves
In a large bowl whisk together the egg yolks and brown sugar until
thick and pale brown. In a saucepan combine the milk and cinnamon
stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the
milk into the egg mixture, then whisk the eggs into the pan of milk.
Set aside to cool. Pass the custard mixture through a medium
strainer. Add the vanilla extract, ground cinnamon, salt and Crema.
Whisk well and refrigerate until cold.
Preheat oven to 350 degrees. Spread the pecans on a baking sheet and
toast until golden brown and fragrant, about 10 minutes. Set aside
to cool and then roughly chop. Pour the chilled custard mixture into
your ice cream maker and process according to the manufacturer's
instructions. Fold in the cooled toasted pecans. Store in the
freezer. |