maple-butter-pecan-ice-cream-14208.json

{
    "directions": [
        "Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.",
        "In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170\u00b0 F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.",
        "Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead."
    ],
    "ingredients": [
        "3/4 cup pecans",
        "1 tablespoon unsalted butter",
        "2 cups heavy cream",
        "1/2 cup milk",
        "3/4 cup pure maple syrup",
        "1/8 teaspoon salt",
        "3 large egg yolks",
        "1/2 teaspoon maple extract"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Ice Cream Machine",
        "Egg",
        "Dessert",
        "Freeze/Chill",
        "Kid-Friendly",
        "Pecan",
        "Summer",
        "Chill",
        "Maple Syrup",
        "Boil",
        "Gourmet"
    ],
    "title": "Maple Butter-Pecan Ice Cream",
    "url": "http://www.epicurious.com/recipes/food/views/maple-butter-pecan-ice-cream-14208"
}