Here’s a recipe for a perennial ice cream favourite – and this one that you make at home, will be miles better than any you could buy.
1 cup (250 mL) packed brown sugar
½ cup (125 mL) water
⅛ tsp (1 mL) salt
2 large eggs
2 Tbsp (30 mL) unsalted butter
1 cup (250 mL) milk (2% or 3%)
1 tsp (5 mL) vanilla extract
1 cup (250 mL) 35% cream
1 cup (250 mL) chopped toasted pecans
In a saucepan combine the brown sugar, water and salt. Over medium high heat bring to a boil, swirling to dissolve the sugar. Boil the syrup for 2 minutes.
Meanwhile, whisk together the eggs in a heatproof bowl. Slowly add the syrup, ‘tempering’ the eggs.
Cook the syrup / eggs in a double boiler over, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Remove from the heat and add the unsalted butter and stir until melted. Refrigerate until cold – overnight is best.
To the cooled eggs / caramel add the whole milk and vanilla extract; mix well to combine. Beat the heavy cream until soft peaks form, then fold it into the egg mixture.
Pour into an ice cream maker and freeze according to the manufacturer’s directions. Transfer ice cream to a container and fold in the chopped pecans. Freeze for an hour or two before serving.