Peaches Foster With Cane Syrup Pecan Ice Cream Recipes
CANE SYRUP PECAN ICE CREAM
It's really worth seeking out the cane syrup for this recipe - it makes for a much more complex-flavored ice cream. Look for cane syrup that is labeled "100 percent pure;" some brands are cut with corn syrup. Cane syrup is available at some southern supermarkets and by mail order for Steen's (800-725-1654). This recipe is an accompaniment for [Peaches "Foster" with Cane Syrup Pecan Ice Cream](/recipes/recipe_views/views/109763). Active time: 20 min Start to finish: 5 hr (includes freezing)
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Whisk together cane syrup, sugar, cornstarch, and a pinch of salt in a large bowl, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, then add egg mixture in a stream, whisking constantly. Transfer custard to saucepan.
- Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on thermometer, 5 to 8 minutes (custard may look slightly curdled; do not let boil).
- Immediately pour custard through a fine-mesh sieve into a bowl, then stir in vanilla and cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
- Freeze half of custard in ice cream maker until almost firm, then stir together ice cream and half of pecans in a large bowl. Transfer to an airtight container and put in freezer to harden. Repeat with remaining custard and pecans.
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