Serves: 5
Total Calories: 596
Cream egg yolks and 1/4 cup sugar set aside. In 2-quart saucepan, combine heavy cream, remaining sugar, and vanilla bean bring to boil stirring frequently. Remove vanilla bean using point of paring knife, scrape vanilla grains from inside of hull. With fingers, rub off any remaining grains and mix into cream discard hull. Add 1/3 cream mixture to yolks, and whisking constantly, pour mixture into saucepan bring to just under boiling point. Remove from heat. Place pan in cold water or over ice, stirring, to stop cooking. Strain through fine strainer. Brown pecans in skillet with butter beat in half-and-half and custard. Blend in toffee reserving 3 tablespoons. Place in ice cream freezer and freeze according to manufacturer's instructions. Five minutes before freezing is complete, stir in remaining toffee and churn just long enough to mix completely.
This Toffee-Pecan Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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