I've made this recipe twice now. The first time following the directions entirely, and the second with a few slight moderations. As is, the recipe isn't creamy or rich enough for my liking, and the directions as written may result in an unpleasant texture for one who isn't aware of the importance of tempering eggs. Make sure to temper your eggs first (as directed by PamA), and stir constantly, rather than occassionally, until the mixture is smooth and slightly thickened. I think the amount of pecans used in this recipe is spot on, as well as the amount of brown sugar, but the ice cream is just as good if slightly reduced (all depends on how much of a sweet tooth you have). The only ingredient changes I do suggest making- unless you prefer the taste of lowfat ice cream- is substituting heavy cream for the half-and-half, and substituting 1/2 C. milk (or half-and-half) for the 1/2 C. heavy cream.
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I've made this recipe twice now. The first time following the directions entirely, and the...