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.<br /><br />INGREDIENTS:<br />1 cup (250 mL) packed brown sugar<br />½ cup (125 mL) water<br />⅛ tsp (1 mL) salt<br />2 large eggs<br />2 Tbsp (30 mL) unsalted butter<br />1 cup (250 mL) milk (2% or 3%)<br />1 tsp (5 mL) vanilla extract<br />1 cup (250 mL) 35% cream<br />1 cup (250 mL) chopped toasted pecans<br /><br />Method:<br /><br />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.<br /><br />Meanwhile, whisk together the eggs in a heatproof bowl. Slowly add the syrup, 'tempering' the eggs.<br /><br />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.<br />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.<br />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.
