BAILEY’S BLUE RIBBON BUTTER PECAN ICE CREAM
Terri Bailey, former co-owner of Bailey’s Palomar Resort in Southern California, shares the recipe for this delicious blue ribbon winning frozen treat that she found in the old Bailey’s Cookbook, handwritten by Mary Bailey back in the 1880’s!
1/3 cup chopped pecans
1 1/2 cups half-and-half
2 T. butter (the best you can buy)
1/2 cup heavy cream
1 cup brown sugar
1 tsp. vanilla
2 eggs, beaten
sea salt “sprinkle to taste”
Directions:
- In a small skillet over medium heat, toast pecans until dark brown, about 3-5 minutes. Add butter to coat pecans, then sprinkle with sea salt. Set aside to cool.
- Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half-and-half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from the heat. Slowly and gradually add the milk mixture to the eggs, whisking constantly. Return to the sauce pan and cook until the mixture coats the back of a spoon. Remove from heat and add vanilla and pecans.
- Pour into ice cream maker and freeze according to you ice cream makers directions.
10 min. prep time, 30 min. cook time, ready to eat in 2 hours.
.
