Cane Syrup Pecan Ice Cream

1. 1

   Whisk together cane syrup, sugar, cornstarch, and a pinch of salt in a large bowl, then add eggs, whisking until combined.

2. 2

   Bring milk and cream just to a boil in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, then add egg mixture in a stream, whisking constantly.

3. 3

   Transfer custard to saucepan.

4. 4

   Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170F on thermometer, 5 to 8 minutes (custard may look slightly curdled; do not let boil).

5. 5

   Immediately pour custard through a fine-mesh sieve into a bowl, then stir in vanilla and cool, stirring occasionally.

6. 6

   Chill custard, its surface covered with wax paper, until cold, at least 3 hours.

7. 7

   Freeze half of custard in ice cream maker until almost firm, then stir together ice cream and half of pecans in a large bowl.

8. 8

   Transfer to an airtight container and put in freezer to harden.

9. 9

   Repeat with remaining custard and pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.