Thursday, June 3, 2010

Butter Pecan Ice Cream

It's hard to make good ice cream for a guy who spent his high school years working at Baskin Robbins. He knows almost every flavor there is and thinks he knows what type of flavor someone would buy.

So when I made Butter Pecan ice cream, which was a new flavor for me, he seemed puzzled.

"This isn't a flavor I would think you would like"


So beyond what his preconceptions of my flavor choices - this was an amazing recipe...Except for the fact that I had no pecans...FAIL. But I did have walnuts and they went very well.

And beyond his system for what flavor he thinks people will buy I will continue to try alot of new ice cream recipes.

I just hope my ice cream maker holds up...

Butter Pecan Walnut Ice Cream

Yield: Makes about 1 quart
Active Time: 15 min
Total Time: 5 hr
Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugr?) and fleur de sel.

Active time: 15 min Start to finish: 5 hr

2 cups pecans (1/2 lb), finely chopped
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
2 teaspoons cornstarch
4 large eggs
2 cups whole milk
2 cups heavy cream
3/4 teaspoon vanilla

Preheat oven to 350F.

Toast pecans walnuts in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans walnuts and toss until butter is melted, then cool pecans walnuts completely (they will absorb butter).

Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.

Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 degrees on an instant-read thermometer, 2 to 3 minutes (do not let boil).

Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.

Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans walnuts in a bowl, then transfer to an airtight container and put in freezer to harden.

Gourmet, November 2002

1 comment:

  1. Though butter pecan ice-cream is my ultimate favorite, it sure would be nice if the manufacturers could come out with one 'sans' the pecan too.


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