Name: Cane Syrup Pecan Ice Cream
Yield: Makes about 2 quarts
Ingredients: 2/3 cup cane syrup, or 1/4 cup dark corn syrup mixed with 3/4 cup mild molasses(not robust or blackstrap); 1/4 cup sugar; 2 teaspoons cornstarch; 4 large eggs; 2 cups whole milk; 2 cups heavy cream; 3/4 teaspoon vanilla; 1 1/3 cup pecans (5 1/2 oz), coarsely chopped, toasted, and cooled; an instant-read thermometer; an ice cream maker

It's really worth seeking out the cane syrup for this recipe — it makes for a much more complex-flavored ice cream. Look for cane syrup that is labeled "100 percent pure;" some brands are cut with corn syrup. Cane syrup is available at some southern supermarkets and by mail order for Steen's (800-725-1654).

This recipe is an accompaniment for Peaches "Foster" with Cane Syrup Pecan Ice Cream.

Active time: 20 min Start to finish: 5 hr (includes freezing)

Cooks' notes:

To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. Custard can be chilled up to 1 day. Ice cream keeps 5 days.

Recipe notes

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