Instructions
- Prepare the Browned Butter: Melt 3 tbsp Butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- Prepare the Praline: In a medium saucepan, combine 1/2 cup Granulated Sugar and 2 tbsp Water. Cook over medium heat, stirring until sugar dissolves. Continue cooking, without stirring, until the mixture turns a deep amber color.
- Immediately add 1 cup Pecan Halves and 3 tbsp Browned Butter to the caramel. Stir quickly to coat the pecans. Pour onto a parchment-lined baking sheet and let cool completely, then roughly chop.
- Prepare the Ice Cream Base: In a medium saucepan, whisk together 2 cups Heavy Cream, 1 cup Whole Milk, 3/4 cup Granulated Sugar, and 1/4 cup Light Corn Syrup. Heat over medium heat until just simmering.
- In a separate bowl, whisk together 6 Egg Yolks. Slowly temper the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 82-85°C).
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in 1 tbsp Vanilla Bean Paste and 1/4 tsp Fleur de Sel. Chill the custard base for at least 4 hours, or preferably overnight.
- Churn the custard base in an ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, gently fold in the chopped praline.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
