This recipe is very simple to make and will become one of your favorites.
To make the custard, scald the milk in a saucepan and remove from the heat. Beat the egg yolks in the bowl of an electric mixer until they are very light-colored. Add the sugar and continue beating until doubled in volume. Gradually add some of the scalded milk to the egg mixture, then pour the eggs into the milk in the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 8 to 10 minutes.
Add the cream to the custard, cool, and chill. When thoroughly chilled, add the benne praline powder to the custard and freeze in an ice cream maker according to the manufacturer’s instructions.
Serve the benne brittle ice cream in a benne cookie cup and garnish each serving with a sprinkling of benne brittle broken into morsels.
© 1992 All rights reserved. Published by UNC Press.