Raisin Pecan Ice Cream

1. 1

   ["Combine raisins and water in a small bowl; let set aside for 1 hour.

2. 2

   Drain the raisins and set aside.

3. 3

   Pour the milk into a medium saucepan and heat gently until it reaches 165F. In a separate bowl, combine sugar and egg yolks and beat for 2 minutes untill the mixture is slighly thickened and smooth.Add 2 Tbsps of the hot milk to the sugar and egg yolk mixture. Gradually beat in the remaining milk a half - cup at a time. Pour into a saucepan over low heat for 10 - 12 minutes stirring often until the mixture coats the spoon. Do not boil. Strain the mixture through a fine mesh strainer into a large bowl. Whisk in the heavy cream, vanilla,and strained raisins. Cover bowl with plastic wrap and put in refrigerator for 4 - 6 hours or untill well chilled.

4. 4

   When ready to make ice cream, put the cutard mixture into your ice cream maker along with the pecans and process as suggested by your ice cream makers manufacturer.

5. 5

   Makes 2 quarts", "Pour the milkinto a medium saucepan and heat gently until it reaches 165 degress F. In a separare bowl, combine sugar and egg yolks and beat 2 minutes until the mixture is slightly thickened and smooth. Add 2 Tbsps of the hot milk to the sugar and egg yolk mixture. Gradually beat in the remaining milk a half - cup at a time. Pour into a saucepan over low heat for 10 - 12 minutes stirring often until the mixture coats the back of the spoon. Do not boil. Strain the mixture through a fine mesh strainer into a large"]

* Per serving · 4 servings · Values may vary.

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