Butter Pecan Ice Cream

When I was a child I would stay at my paternal grandmothers house frequently after school from Fridays to Sundays. I have fond memories of driving around Los Angeles in her car, sticking my hand out of the window, jazz music blasting and feeling the SoCal sunshine on my face. Anyone who knows me is very aware of the bond that I shared with my grandmother. Her life, although tragic in many respects, has affected me insurmountably and has shaped who I am now as an adult. One of my favorite memories was going to Thrifty Ice Cream in Highland Park after the movies or dinner and getting a double scoop of my favorite ice creams - Butter Pecan and Pecan Praline. I was inspired to make a easy recipe for Butter Pecan that could exist here on the blog, but also a little ode to our friendship.

Ingredients

*makes a pint, is easily doubled

1 cup whole milk

1 cup heavy cream

2 tbsp white sugar

1/3 cup brown sugar

2 tbsp butter

pinch of salt

4 egg yolks

1/2 cup pecans, chopped

1/2 tsp vanilla bean paste or vanilla seeds

In a heavy bottomed saucepan whisk sugars, milk, butter, cream and salt. Bring to a light boil. In a separate bowl whisk egg yolks and vanilla. Once milk has heated, add a tablespoon into the yolks whisking fast to avoid curdling the eggs. After adding 2-3 tablespoons of heated milk into the eggs, add the warmed eggs into the saucepan, return to the stove and cook custard until thick - about 5 minutes. Whisk the custard often to avoid curds.

Once custard has thickened, pass thru sieve to strain any cooked egg and put into fridge to cool down. Add in pecans at the end. Process with ice cream maker according to manufacturers instructions.