Friday, September 6, 2013

Butter Pecan Ice Cream

by Cindy

The Buttercream Bakers had a reunion over Labor Day weekend.  It was so great having us all together for a little while.  Christy could only come for one night, but Sarah and family came for the whole 3 day weekend.  While we were there, I made this Butter Pecan Ice Cream.  I love almost anything that has pecans in it.  I've been wanting to try making this ice cream for a while and nothing makes a holiday more special than having home made ice cream.  The ice cream turned out great.  The vanilla custard was rich and sweet, with the added crunch of the pecans.  It didn't make very much so next time I will double the recipe.  

Making home made ice cream is not the same as it used to be.  With modern kitchen counter ice cream makers, it just doesn't feel as special.  When I was young, we all went outside and watched the process and were more involved in it.  We couldn't wait for it to be finished.  We would take out the paddle and lick the ice cream from it and catch the drippings. Ohh it was so much fun and tasted so good. Great memories.  It can still be done that way, but it doesn't seem to happen as much anymore.  

Butter Pecan Ice Cream

1/2 cup chopped pecans
1 T butter
1 1/2 cups half and half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 t vanilla extract

1.  In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned.  Cool.
2.  In a heavy saucepan, heat half and half to 175 degrees; stir in the brown sugar until dissolved.  Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly.  Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. 
3.  Remove from the heat.  Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.  Stir in whipping cream and vanilla. If you were to have any lumps, you could pour it through a wire sieve.  Press plastic wrap onto the surface of custard to keep a film from forming.  Refrigerate for several hours or overnight.  Stir in toasted pecans.
4.  Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.  Refrigerate any remaining mixture until ready to freeze.  Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Yield: 1 quart      I should have doubled this recipe because it only filled the freezer half way.  

recipe adapted from Taste of Home
Jenny White Glen, Mississippi

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