Recipe: Toasted Pecan Gelato (ice cream maker)

TOASTED PECAN GELATO

2 cups whole milk
1 cup heavy (whipping) cream
2/3 cup light brown sugar
4 large egg yolks, at room temperature
Pinch kosher salt
1 cup toasted pecans, finely ground
1/2 teaspoon vanilla

Place milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 degrees F.

Place egg yolks, 1/3 cup of the brown sugar and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups.

Slowly, whisking all the while, return the now milk-and-egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow mixture to boil.

Pour through a medium fine strainer into a metal bowl. Discard the solids.

Add the pecans and stir well. Set the mixture aside until it reaches room temperature.

Add vanilla and mix well. Cover and refrigerate until it reaches 40 degrees, about 3 hours.

Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

Makes 1 1/2 to 2 pints
From: Judy Walker, Food editor, The Times-Picayune July 09, 2008
Source: Recipe of the Week: Ice Cream, 52 Easy Recipes for Year-Round Frozen Treats by Sally Sampson