Saturday, January 23, 2010

Butter Pecan Ice Cream

The last time I made ice cream it was chocolate, but most of the time I don't eat chocolate ice cream or ice creams with a chocolate base, preferring those with a vanilla base or flavors like butter pecan.

For this recipe you will either need a double boiler or a heatproof bowl over a pan of simmering water. If not using a double boiler, make sure your bowl is safe for stove top use, otherwise, it may shatter over the heat.

When adding the syrup to the eggs, make sure to add it very slowly at first. If you add it too quickly, you will end up scrambling the eggs and will have to start over. You can add it more quickly at the end once the mixture is already somewhat warmed up.

Butter Pecan Ice Cream
from The Joy of Cooking

1 c. packed light brown sugar
1/2 c. water
1/8 t. salt
2 large eggs
2 T. unsalted butter
1 c. whole milk
1 t. vanilla extract
1 T. sherry (optional)
1 c. heavy cream
1/2 c. chopped, toasted pecans

1. Combine brown sugar, water, and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.

2. Meanwhile, beat together eggs in a medium bowl. Slowly beat in the syrup.

3. Cook mixture in a double boiler over, not in, boiling water, stirring constantly, until the mixture reached 175 degree F and coats the back of the spoon. Do not allow the mixture to boil.

4. Add butter and stir until melted. Strain into a medium bowl, then refrigerate until cold.

5.  Add milk, vanilla extract, and sherry to refrigerated mixture and stir to combine.

6. Beat cream until soft peaks form. Fold into the egg mixture.


7. Pour into an ice cream maker and freeze as directed. When the ice cream is almost frozen and add chopped pecans.

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