Did I succeed? Honestly, I can’t say, but I liked what I made! The dark corn syrup addition was very reminiscent of pecan pie and I loved the sweet and nutty crunch of the cookies. This post is going to be very short and sweet, so all I can say is try this recipe if you dare and let me know what you think!
Pecan Sandies Ice Cream
- 1 ½ cups heavy cream
- 1 cup whole milk (, well chilled)
- 1 teaspoon vanilla
- ½ cup sugar (, divided)
- A pinch of kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons dark corn syrup
- 5 large egg yolks
- ½ cup chopped pecans
- 8 or so Pecan Sandies Cookies (, roughly chopped)
- Combine heavy cream, ¼ cup sugar, vanilla and a pinch of kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- Whisk 5 large egg yolks, dark corn syrup and ¼ cup sugar in a medium bowl until pale, about 2 minutes. You will feel like you’re whisking forever, so if you want, you can also use an electric hand mixer, or one of those old timey egg beater if you have one!
- Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard through a fine sieve (or colander) into a medium bowl. Strain custard into a medium bowl set over a bowl of ice water and stir in chilled whole milk; let cool, stirring occasionally.
- Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.