Buttery Cane Syrup Ice Cream with Pecans
Yields: About 6 Cups
  • 2 cups chopped pecans
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt, divided
  • 1 cup cane syrup
  • 4 large eggs
  • 3 cups heavy whipping cream
  • 1 cup whole milk
  • Cane syrup and pecans, to serve
  1. Preheat oven to 350°.
  2. Place pecans on a baking sheet. Bake until toasted, about 8 minutes, stirring occasionally. Remove from oven. Stir in butter and ¼ teaspoon 
salt. Let cool completely.
  3. In a medium bowl, whisk 
together cane syrup and eggs.
  4. In a large heavy saucepan, 
whisk together cream, milk, 
and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
  5. Whisk 1 cup hot cream mixture into egg mixture. Whisk egg mixture into remaining cream mixture in pan. Cook over medium heat until mixture is thickened and coats the back of a spoon, about 8 minutes. Pour into a bowl; place bowl in 
a larger bowl of ice. Let stand
until cool, stirring occasionally.
  6. Remove bowl from ice, and refrigerate egg mixture until 
very cold, about 5 hours.
  7. Process in an ice cream freezer according to manufacturer’s instructions. Stir in half of pecans. Spoon into a chilled, freezer-proof bowl. Freeze until firm. Serve with pecans and cane syrup.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/buttery-cane-syrup-ice-cream-with-pecans/