The Northwest Voice

..

PECAN PIE ICE CREAM

7 large egg yolks, beaten

1 Cup sugar

1/4 tsp. salt

1 Y2 cups half-and-half

1 cup heavy cream

2 3/4 tsp. vanilla extract

1/4 tsp. maple extract

2 cups of Pecan pie, chopped

In a medium mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat or in a double boiler. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large,

clean bowl. Allow the custard to cool slightly; then stir in the cream and vanilla. Cover

,

and refrigerate until cool or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Add the crumbled pecan pie when mixture is semi-frozen. Swirl milk chocolate fudge into the finished ice cream.