Ice Cream Recipe

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Brown Sugar Pecan Ice Cream
The variation on the custard base used brown sugar in place of white.
3 cups heavy cream
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
1 cup pecan pieces
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks
in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot
liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan,
whisking constantly. Cook over medium heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not to let
the mixture boil at any time or it will curdle. Strain into clean bowl and cool
thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
I scream
You scream
We all scream
For ice cream
Lemon Ice Cream
Zest of 1 lemon
2/3 cup sugar
2 ½ cups heavy cream
1 cup milk
5 egg yolks
7 tablespoons freshly squeezed lemon juice, stained
Put the lemon zest and sugar in a food processor and process until the zest is
finally chopped. In a saucepan, mix the lemon sugar with 1 ½ cop’s heavy cream