Pralines And Cream Ice Cream
|Chopped pecans||2 1⁄2 Cup (40 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sugar||2 Cup (32 tbs), divided|
|Eggs||6 , beaten|
|Evaporated milk||12 Ounce (1 Can)|
|Evaporated milk||5 Ounce (1 Can)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Vanilla extract||1 Tablespoon|
|Whipping cream||2 Cup (32 tbs), whipped|
Cook pecans in butter, stirring constantly, about 5 minutes or until toasted.
Set aside to cool.
Combine 1 cup sugar, eggs, evaporated milk, and milk in a large saucepan.
Cook over medium heat, stirring constantly, 20 minutes or until mixture reaches 160° (do not boil).
Remove from heat; let cool.
Stir in sweetened condensed milk and vanilla.
Cover and chill at least 1 hour.
Fold in whipped cream.
Place remaining 1 cup sugar in a small saucepan; cook over medium heat, stirring mixture constantly, until sugar dissolves and forms a smooth liquid.
Stir in the pecans.
Stir pecan mixture into custard; break apart pecan lumps.
Pour into freezer can of a 5 quart hand turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen at least 1 hour.