52 New Recipes Weeks 19 & 20

I am cheating a bit this week since I made two different ice cream flavors.  I used the same base recipe for both.  Each recipe makes about 5 cups in my Cuisanart ice cream maker.  I bought mine at a yard sale several years ago for $10.  It came with two bowls so it was a bargain.

Vanilla Ice Cream Base
2 cups milk (I use 2%)
3-4 eggs
1/3 cup sugar
1 cup half & half
1 teaspoon vanilla

Combine the eggs and sugar.  Heat the milk.  Gradually add some of the heated milk to the egg mixture until the bowl feels warm.  Add this back to the milk and continue to heat until it thickens.  Pour into a bowl and add the half & half and vanilla.  Refrigerate at least 4 hours or overnight.  Churn as directed by your ice cream maker's instructions.

Butter Pecan Ice Cream
3 tablespoons butter
1 tablespoon sugar
3/4 cup chopped pecans

Combine butter and sugar in a pan until melted.  Add the chopped pecans and stir constantly until the pecans are toasted.  Allow to cool.  Churn the ice cream base mixture adding in the pecan mixture at the last 10 minutes.

Chocolate Ice Cream
This one is made by the base instructions with the following changes.  Increase sugar in base mixture to 2/3 cup.  When heating the milk add 2 ounce milk chocolate and 1/2 cup cocoa.

W loved the butter pecan.  I liked it and I never like store bought butter pecan ice cream.  I made the chocolate for my little cousin.  It had a good flavor without being too rich.

I use whole eggs rather than just the yolks since I do not want to deal with the leftover whites.  I also think it makes the ice cream richer without the need to use whole milk and whipping cream.  Plus adding eggs means the ice cream stores better in the freezer - not that it lasts long at my house.

Next week I am planning to try a stuffed French bread recipe.