Yield: Yields about 1 quart
Winner of our Create Your Own Ice Cream contest, this southern treat is one we’re sure you’ll enjoy.
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Made this for our Thanksgiving dinner to go along with the Bourbon-Chocolate Pecan Pie (Oct/Nov "Fine Cooking", pg 53) and they matched up well. I got the idea from a reviewer of the Bacon and Cane Syrup Pecan Pie recipe who said she was going to make it at Thanksgiving to go along with that pie. The taste was very good but it was my first time using a borrowed Cusinart ice cream maker and I probably over-churned the custard as the texture was somewhat grainy. Also, not quite as sweet as I would have expected. But may try it again to see what results from a closer eye on the process.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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