I am a massive pecan pie fan. I only have it once a year at Thanksgiving and spend the the next 364 other days of the year waiting to have it. If you love the flavors of pecan pie, but want to do something different this year (or just can't get past the pie crust rage--it's a real thing), try our frozen version; perfect on its own, topped with a drizzle of bourbon or along side your favorite Thanksgiving dessert.
Chocolate Pecan Pie Ice Cream Makes about 1 Quart
1 1/4 Cups Pecan Halves 1 1/4 Cups Semi-Sweet Chocolate Chips 2 Cups Heavy Cream 2 Cups Light Cream Pinch of Coarse Salt 6 Egg Yolks 3/4 Cup Brown Sugar 1/4 Cup Dark Corn Syrup
Preheat an oven to 350 degrees. Toast pecans on a baking sheet until golden and aromatic and cool slightly. Rough chop the nuts and return the pecans to the original baking sheet, laying out in a single layer and place in the freezer.
Roughly chop the chocolate chips, adding them to the baking sheet and freeze.
In a medium-sized saucepan, heat dairy and salt over moderate heat.
Meanwhile, in a moderately-sized mixing bowl, Whisk together egg yolks, corn syrup and brown sugar.
When the dairy is just below a simmer, turn off the heat and slowly ladle some of the dairy into the yolk mixture, continuously mixing. Repeat until about half of the dairy is added. Scrape the combined dairy-yolk mixture back into the saucepan and stir with a wooden spoon.
Return the pot to the stove and turn the heat to medium-low. Stir the ice cream base continuously in figure 8s to ensure that all of the surface area of the pan is being scraped up and not left to curdle or burn. Do this until the mixture is thick enough to coat the back of the spoon.
Cool ice cream base over an ice bath until it is completely cold.
using your ice cream maker’s directions. At the end, when the ice cream is smooth and airy, gently fold in the chocolate and pecan pieces making sure they're evenly distributed.
Freeze for at least 3 hours before serving.