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