Burnt sugar ice cream with toasted pecans is a wonderful complement to a peach, apple or pear tart or an autumn fruit cobbler or upside-down cake. Or, serve a scoop on gingerbread or dessert waffles.
- 3/4 cup sugar
- 1/2 cup water, divided
- 1 1/2 cups half and half
- 6 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons unsalted butter
- 1/2 cup pecans, walnuts or brazil nuts, chopped
In a heavy saucepan, combine the sugar and 1/4 cup of the water. Cook over medium heat, shaking the pan, until the sugar melts and caramelizes to a light amber color. Be careful, as the syrup is very hot. (If the sugar should crystallize before melting, put a lid on the pan to wash down the sugar crystals on the sides, rather than stirring the mixture.) Carefully pour in the remaining 1/4 cup water--it will steam and bubble. Carefully add the half-and-half and cook, stirring, until the syrup remelts. Whisk some of the hot half-and-half mixture into the egg yolks to temper before incorporating the yolks into the mixture.
Pour the mixture into a double boiler and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool. Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled.
In a saucepan, melt the butter over medium heat and saute the nuts until golden brown; let cool.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When partially frozen, mix in the nuts.
Serving Size = 1/2 cup
Photography by Frankie Frankeny
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
390 calories; 32g total fat; 240mg cholesterol; 41mg sodium; 24g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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