INGREDIENTS
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FOR THE CRUST:
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¾ cup pecans
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¼ cup sugar
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1 ½ cups flour
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8 tbsp. unsalted butter, cubed and chilled
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1 egg yolk
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¼ cup cold water
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FOR THE PECANS:
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1 egg white
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2 cups whole pecans, plus more to garnish
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2 tbsp. sugar
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FOR THE VANILLA ICE CREAM:
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½ cup sugar
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5 egg yolks
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½ vanilla bean, seeds scraped and reserved
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2 cups whole milk
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¾ cup heavy cream
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1 ½ tsp. vanilla extract