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Salted Pecan-Maple Ice Cream
March 02, 2013

I’m always apprehensive about eating raw eggs, so I cooked the eggs with the sugar and ½ cup of light cream in a double boiler, stirring constantly with a whisk until the mixture achieved 160°. Granted, this adds an extra 10 minutes to the recipe, but I’d rather be safe than sorry. Should you choose to do this, be sure you are constantly stirring so you don’t end up with scrambled eggs, and thoroughly chill the mixture before adding the rest of the ingredients and adding it into the ice cream maker. I used previously made praline pecans so the salt was eliminated, and I replaced one cup of light cream with one cup of heavy cream for a creamier texture. I also used more than a drop of maple flavoring because I love maple flavor. This was excellent. You’ll be licking the beater, trust me. Added note: This ice cream didn't last 24 hours in this house.

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