4 XL egg yolks
1/4 lb unsalted butter
3C heavy cream
1C pecan pieces (halves cut into thirds)
1/4 lb butter
1/2 tsp salt (popcorn salt, if possible)
(N.B. you'll actually use LESS butter, in total, than this)
Melt 1/4lb butter, Evenly sprinkle salt into butter, stirring
to MIX WELL. Add pecan pieces. Stir constantly for ~10-12
minutes on low/med heat (depends on how disciplined you are to
keep things from burning!). You'll smell when pecans are cooked
(darker brown; butter gets frothy). Don't burn them!
[the salt is *crucial*
Remove nuts from butter and let cool in refrigerator (get them as
cold as possible to add to the sweet mix -- less work for the dasher).
Salvage as much of the *clear*
butter as possible (discard the
"crud"/sludge that forms from the "pecan dust"). Add something
less than 1/4 lb butter to bring this *total*
to 1/4 lb (i.e.,
1/2C liquid measure)
Beat egg yolks and sugar until silky smooth. Add cooled (though
still liquid) butter. Beat for uniform consistency. (if the
butter is *too*
cool, it will get clumpy)
Scald heavy cream in double boiler (or, in a pan if you are
very careful in doing so).
Add hot heavy cream to egg mixture. Beat vigorously so eggs
don't get a chance to cook.
Move mixture into double boiler. Slowly bring to ~170F for 2-3
minutes. This takes about 10 minutes of continual stirring.
A (very) light custard results.
Cool in refrigerator for an hour or two (less effort for the
dasher to otherwise remove that heat!) Depending on how cold
the mix gets, the butter in the mixture may cause it to start to
Move to dasher and freeze per usual. Just prior to finishing,
add pecan pieces.
The custard base will allow this to survive in the freezer a
bit longer than raw eggs would. You;ll find it difficult to
discipline yourself to let it ripen fully before eating!
You can substitute Splenda for sugar -- but add an equal volume
of powdered milk if you do to compensate for the volume forfeited
by the Splenda!
I won't bother you with the caloric breakdown -- it's not good! :>