Ice Cream Makers: http://splendidtable.publicradio.org/souptonuts/kitchen_icecream.shtml
2. In a small bowl, beat the egg yolks until smooth. Slowly whisk in 1 cup of the hot cream-milk mixture. Return the yolk mixture to the saucepan, beating constantly. Cook over medium heat, stirring continuously, until the mixture coats the back of a wooden spoon, 6-8 minutes. Do not let it boil.
3. Strain the mixture into a clean bowl and let it cool completely. Stir in pecans and bacon and freeze in an ice cream maker according to manufacturer's directions. To showcase the ice cream's flavor, before serving, remove from freezer and let it soften slightly.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.