Pecan & Sultana Ice Cream

Comments: So good. SO good. Soak the sultanas in sherry if you want. It's worth it - it will stop the sultanas drawing moisture from the base, and if you add the soaking liquid to the base before churning it will lower the freeze point resulting in a smooooooooooth ice cream at lower temperatures. The high egg yolk content can easily stand up to the temperature drop.
Serving Notes:

Ingredients	Quantity	Method
Whole milk	340 g	Combine the brown sugar, egg yolks, salt, and ground cinnamon in a medium bowl.
Heavy cream	285 g
Light brown sugar	170 g	Whisk the milk and heavy cream into the egg mixture until combined.
Egg yolk	115 g
Diamond Crystal kosher salt	2 g	Transfer the mixture to a saucier. Add the vanilla bean and cinnamon stick (if using).
Ground cinnamon	1/4 tsp
Vanilla bean (optional)	1 unit	Cook over medium-low heat until warm to the touch, then increase heat to medium. Stir and scrape constantly with a flexible spatula until the custard reaches 68°C.
Cinnamon stick (optional)	1 unit
Vanilla extract	15 g	Pour the custard through a fine-mesh sieve into a large stainless steel bowl. Stir in the vanilla extract.
Pecans, toasted	30 g	Cover and refrigerate to continue infusing overnight, or until the base is no warmer than 4°C.
Sultanas	45 g	Remove the vanilla bean and cinnamon stick. If you soaked the sultanas in sherry, this is the moment to drain the 'tanas and add the sherry to the base. Churn in the ice cream machine according to the manufacturer’s directions until the custard looks fluffy and thick.
		Transfer to a container and fold in the toasted pecans and sultanas. Freeze until firm.