April 20, 2012 in frozen goodies
Happy last day of the work week!!
As I promised last week, I’m back with more ice cream! This one is even better than that amazing vanilla bean!
Butter pecan has never really been a favorite of mine but every once in a while I get a wild hair and buy a small container. I had always assumed that the butter flavor in butter pecan came from the little bottled butter flavoring. But this recipe? Has 6 tablespoons of butter in it! And you can taste every tablespoon. So rich, so decadent, so perfect! It tastes just like store-bought butter pecan but even more buttery, if that’s possible. It’s like frozen pecan pie minus all the gooeyness.
Two years ago: Lime and Cardamom Sweet Rolls
6 egg yolks
6 tablespoons butter
1 cup brown sugar
¼ teaspoon salt
2 cups heavy cream
2 cups milk
1 teaspoon vanilla
1 cup pecans, chopped
- In a heat-proof bowl, whisk egg yolks. Set aside.
- In a saucepan over medium heat, melt the butter. Cook, stirring constantly, until it just begins to brown. Add brown sugar and salt, stirring until sugar melts.
- Slowly pour in the heavy cream and milk, stirring the whole time. Continue to heat and stir until the sugar is dissolved. Do not let the mixture boil!
- Slowly add about ½ cup of the milk mixture to the eggs, whisking constantly. Add the warmed egg mixture to the saucepan with the rest of the milk.
- Stir the mixture constantly over medium heat with a wooden spoon or heatproof spatula, scraping the bottom while stirring. Heat until mixture slightly thickens and coats the spatula (5-7 minutes).
- Pour the mixture through a sieve into a large bowl. Stir in the vanilla. Cover and chill mixture thoroughly.
- Once mixture has chilled, toast pecans on a baking sheet at 350F for 6 minutes, or until lightly toasted. Set aside to cool.
- Freeze the ice cream according to the manufacturer’s instructions. Once fully churned, stir in prepared pecans and transfer to a freezer-safe container. Freeze for many hours before serving.
Lemon-Raspberry Coffee Cake