As a kid growing up in the south we loved to eat cold ice cream in the hot Georgia summers. Nothing brought all us kids together more than making ice cream at one of our neighbors house. We would all take turns churning the ice cream maker usually until our arms felt like they were falling off. The worst part was waiting for the ice cream to harden before we could eat it. Now as an adult I don't wait. This recipe is just as good served soft. It is an old fashioned recipe and makes a lot. I have enjoyed many of the ice cream recipes I have tried from Food 52 but they are small batches for the new ice cream makers. Not this recipe. Even though it makes a lot it still doesn't seem to be enough. I don't remember where I stumbled upon this recipe some 30 + yrs ago. But they just don't make them like this any more. —Charlie
- Makes about 1 gallon
unsalted butter (melted)
14-ounce can sweetened condensed milk
13 ounce can evaporated milk
evaporated milk (in addition to the can above)
- Saute' chopped pecans in melted butter, stirring constantly,about 5 minutes or until toasted. Set aside and let cool.
- Beat eggs in a large bowl at medium speed with an electric mixer until frothy. Add the next 4 ingredients and mix well.
- Combine 1 cup sugar and 1 cup evaporated milk in a saucepan. Cook over low heat, stirring constantly, until the mixture begins to bubble; then remove pan from heat.
- Placing remaining 1 cup sugar in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves and forms a smooth liquid. Stir in pecans.(Mixture may form lumps)
- Stir pecan and sugar mixture into sugar and milk mixture; break apart pecan lumps. Stir into egg mixture.
- Pour into freezer can of a 1-gallon hand turned or electric ice cream maker. Add enough milk to fill the three-fourths full. Freeze according to manufactures instructions. Let ice cream ripen at least 1 hour.