Pecan Pie Ice Cream

Stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie à la mode. Because this is a large-yield recipe, you'll need to use an old-fashioned ice-cream churn. Or cut the recipe in half to use a countertop freezer. If you can't find brown sugar corn syrup, use dark corn syrup.

Yield: 14 servings (serving size: about 3/4 cup)

Ingredients

• Ice Cream:
• 4  cups  2% reduced-fat milk
• 1  cup  half-and-half
• 1 1/4  cups  granulated sugar
• 4  large egg yolks
• 
  Filling:
• 3/4  cup  brown sugar corn syrup
• 1/2  cup  packed brown sugar
• 3  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 1  cup  half-and-half
• 1/2  cup  2% reduced-fat milk
• 2  large egg yolks
• 3  tablespoons  chopped pecans, toasted
• 2  tablespoons  butter, softened
• 1  teaspoon  vanilla extract
• 
  Garnish:
• 1/2  (15-ounce) package refrigerated pie dough (optional)
• Cooking spray (optional)

Preparation

To prepare ice cream, combine 4 cups milk and 1 cup half-and-half in a large, heavy saucepan; bring to a boil.

Combine granulated sugar and 4 egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

To prepare filling, combine corn syrup, brown sugar, cornstarch, and salt in a medium, heavy saucepan, stirring well with a whisk.

Combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring well. Add milk mixture to sugar mixture; stir well with a whisk. Place pan over low heat; cook 12 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in pecans, butter, and vanilla. Transfer filling to a bowl. Place plastic wrap directly over filling; chill.

Spoon ice cream into a freezer-safe container; gently fold filling into ice cream. Cover and freeze 1 hour or until ice cream is firm.

Preheat oven to 350°.

To prepare garnish, place dough on a large cutting board or work surface. Cut 14 stars with a (1-inch) star-shaped cookie cutter. Place stars on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until browned. Serve with ice cream, if desired.

Nutritional Information

Calories:

285 (30% from fat)

Fat:

9.4g (sat 4.7g,mono 3g,poly 0.9g)

Protein:

5.2g

Carbohydrate:

46.9g

Fiber:

0.2g

Cholesterol:

110mg

Iron:

0.5mg

Sodium:

122mg

Calcium:

66mg