Tipsy Chocolate Pecan Crunch Ice Cream * Part
2 c Heavy cream 2 c Granulated sugar 2 c Half-and-half 1/4 t Lemon juice 8 Egg yolks
Ingredients
- 2cup heavy cream
- 2cup granulated sugar
- 2cup half-and-half
- 1/4tsp lemon juice
- 8egg yolks
- 1ozunsweetened chocolate;
Directions
- 1
KAREN PHILLIPS CBTX40A--------------------------- 1 c Pecan halves 2 c Heavy cream 2 c Granulated sugar 2 c Half-and-half 1/4 t Lemon juice
- 2
broken into 1/2 oz pcs 1/4 c Myer's Dark Rum EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2 1/2-qt
- 3
saucepan, whisk, metal spoon, cook's knife, cutting board, 2-qt
- 4
plastic container w/ lid, electric mixer with paddle, rubber spatula, instant-read test thermometer, 2 stainless steel bowls (1 large), ice
- 5
Toast the pecan halves on a baking sheet in the preheated oven for 10 to 12 minutes
- 6
Cool to room temperature
- 7
Combine 1 1/4 cups of sugar and the lemon juice in a 2 1/2-qt saucepan
- 8
Stir with a whisk to combine (the sugar will resemble moist sand)