Recipe ingredients
- 2 cups chopped pecans
- 2 tablespoons butter, melted
- 2 cups granulated sugar, divided
- 6 eggs, beaten
- 1 (12 ounce) can evaporated milk
- 1 (5 ounce) can evaporated milk
- 1 1/3 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups whipping cream, whipped
Recipe method
- Saute 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 degrees F. 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 sauteed pecans. Mixture may form lumps. 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 instructions.
Other ice cream recipes:
Pralines and cream ice cream recipe
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