Wednesday, February 1, 2012

Butter Pecan Ice-cream

I LOVE ice-cream, even more than cake.  Gasp!

Yes, I did just say that.

Paula's Pecan Praline Cake got me thinking about pecans and brown sugar.

So of course, butter-pecan ice-cream came to mind.  After a quick search on the internet for recipes, I had what I wanted to try.  Have I mentioned just HOW much I love the internet?  OK, just checking.

Butter-Pecan Ice-Cream
An adaptation of a recipe.

4 egg yolks
4 T. unsalted butter
3/4 c packed light brown sugar
2 c heavy cream
1 1/2 c whole milk
1 tsp. vanilla
1/2 - 1 cup pecans toasted and chopped

POUR cream in bowl that is inside a larger bowl of ice and water.
MELT butter in heavy saucepan over medium heat.  Stir constantly and heat until brown flecks appear.
STIR in brown sugar until completely melted.
SLOWLY <--  NO Seriously do it SLOWLY, add milk to saucepan and continue to cook until all the sugar is dissolved.  If you pour it in fast the sugar seizes up, sticks to the bottom of the pan and it takes FOR.EVER for it to dissolve.  Which it will eventually do.  Save yourself the panic and pain and pour it in slowly.
BEAT egg yolks in separate bowl.
ADD about one cup of hot milk mixture to eggs while whisking constantly to temper the eggs.  Then pour egg mixture into pan with the rest of the milk.
COOK until it thickens and coats the back of the spoon.
POUR custard into cream, stir in vanilla and cover with plastic wrap contacting the surface of the custard to prevent a skim from forming.
CHILL in fridge until completely cool or overnight.
PREHEAT oven to 400 degrees F and place pecans on tray in single layer.
TOAST until fragrant, about 4-6 minutes, stirring half way through.  Chop and set aside.
FREEZE in ice-cream maker according to manufacturer's instructions.
STIR in chopped pecans and transfer to freezer container.

Viola!  Homemade Butter-Pecan Ice Cream.  Have you purchased your very own ice-cream maker yet?

Well, get to it!

Then you can have ice-cream for breakfast too.

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