Butter Pecan Ice Cream

Let's Cook

1. Step 1.

   Combine in a small saucepan and bring to a boil, stirring to dissolve the sugar: 1 cup packed light brown sugar; ½ cup water; ⅛ teaspoon salt or smoked salt

2. Step 2.

   Boil the syrup for 2 minutes. Meanwhile, beat in a double boiler top or medium heatproof bowl: 4 large egg yolks

3. Step 3.

   Slowly beat the hot sugar syrup into the egg yolks. Cook over simmering water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add and stir until melted: 2 tablespoons butter

4. Step 4.

   Strain through a sieve into a medium bowl, then stir in: 1 cup whole milk; 1 cup heavy cream; 1 teaspoon vanilla; (1 tablespoon sherry or bourbon)

5. Step 5.

   Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

6. Step 6.

   Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add: ½ cup chopped toasted pecans, or roasted, salted pecans

7. Step 7.

   Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.