Butter Pecan Ice Cream

So, this is the recipe from this months Backyard Poultry (with a few 'tweaks' of course). It's beyond good, even if you have to buy the stuff at Wally World. Oddly, I do not like honey, but I think the orange/honey flavor is what makes this recipe work.


2 cups cream
1 cup milk
1 cup buttermilk
3/4 cup honey
6 egg yolks
Salt
Orange zest
1/4 cup orange juice
1/2 cup toasted pecans


Combine cream, milk, buttermilk, orange juice, and honey in a saucepan; bring to a simmer over medium heat.

Whisk yolks, with a pinch of salt, in a medium bowl.

While using one hand to whisk the yolks, carefully use a ladle in the other to stir the simmering cream mixture. Now, pour a ladleful into the yolks and whisk. Keep whisking/stirring. Do Not Chew Gum or Attempt Anything Else during this process.

Repeat a couple of times, then pour the yolk mixture into the saucepan.

Continue whisking until the custard reaches about 160F.

Remove from heat and stir in orange zest; chill.

Dump the spiders out and scrub yer ice cream gizmo, then process as usual, stirring in the pecans at the last minute.