Recipe Database
Creamy Pecan Pie Ice Cream
Creamy Pecan Pie Ice Cream
Serves: 12

2 eggs
1 cup sugar
1/4 tsp salt

2 1/2 cups whipping cream
2 cups half-and-half cream
2 1/4 tsp vanilla extract
1/2 of the most delicious pecan pie you can find

"A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. 'It is a family favorite that has been handed down and enjoyed for generations,' writes Linda Genovese. 'Whenever we serve it, we get lots of requests for the recipe.'" In a heavy saucepan, combine the first five ingredients.
Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160ยบ F.
Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
Cover and refrigerate overnight or freeze immediately.
When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer.
Put chunks of your favorite pecan pie into the ice cream cylinder
Freeze according to the manufacturer's directions.

These recipes performed by the Chef and the Fatman staff at Kinsey Family Farm in Gainseville, Georgia.
It is always a pleasure to do a show at Kinsey family Farm, the owners and the staff are doing a good business for the right reasons and it seems that they are having a good albeit busy time doing it.
Our Farm hands that day we had Kevin Jenkins with the microphone, chef Fred Genovese doing the cooking, Mike Stock running interference and taking pictures, chef Erik Holdo as a moderator and color commentator with Linda Genovese running our clock and the lovely Karen Jenkins on the sound board in her usual technical chair.
We also had as a guest Bob Sandage of the Wrecking Bar Brewpub here in Atlanta, Bob did a beer braised pork shoulder that was amazing and also brought along 3 of his brewed-in-house beers for us to sample.
Jill Caramella was also a guest, she is an independent public relations and marketing expert with "Crafted by Jill Caramella".