In my constant effort to
obtain keep number one child status I made my dad a homemade (better) version of his favorite ice cream. Let’s be real, although butter pecan claims to be a popular flavor and is sold everywhere, who actually eats it? My dad is the only person I know to keep it in stock in the freezer. Personally, I only eat butter pecan as an act of desperation. You know, those days when you need a sugar hit so bad you’ll eat anything sweet!
My awesome child status was so diminished because of the garlic incident, I don’t know if the homemade ice cream made up for it. However, I did receive a, ” this is pretty good,” which is quite the high compliment coming from my father! Let’s just keep this all on the downlow, because you know a certain someone doesn’t like to be discussed on the internet…
In addition to brown-nosing, I’ve also been doing a few updates to the blog. The “about” now includes my current location and job and tells the tale of why I no longer have turtles. The recipe index is now better organized and more pleasing to the eye. Take a look! Clearly I’ve been procrastinating lately!
For butter pecan ice cream, this is pretty good! The browned butter adds a ton of flavor and dimension to the ice cream base. The rich, nutty browned butter is phenomenal. Another improvement is the abundance of pecans, there are large pieces of pecans in every bite. Overall the ice cream is rich and creamy, perfect for all the butter pecan ice cream lovers out there!
Butter Pecan Ice Cream
Adapted from A Pug in the Kitchen
Yield – 1 quart
Ice Cream Base
1 1/2 cups heavy cream
1 1/2 cups whole milk
handful of pecans
1/4 cup sugar
1/4 cup packed dark brown sugar
pinch of salt
5 egg yolks
1 teaspoon vanilla
1 teaspoon butter
1 tablespoon butter
1 tablespoon light corn syrup
3/4 cup pecans
- Place the bowl of your ice cream maker in the freezer the night before.
- Add the heavy cream, milk, handful of pecans, sugars, and salt to a medium saucepan and heat and whisk until it just reaches a boil.
- Meanwhile, whisk the egg yolks until pale yellow. Stream in the heated milk to temper the eggs. Whisk together all the eggs and milk, add back to the saucepan.
- Stir and cook until the mixture thickens to coat the back of the spoon. Turn off the heat and stir in the butter and vanilla.
- Strain the mixture through a fine sieve into a clean bowl and place in an ice bath until chilled thoroughly.
- Now make the pecans. Preheat the oven to 300 ˚F. Brown the butter and stir in the corn syrup. Stir in the pecans and spread evenly on a parchment lined cookie sheet.
- Bake for 10 minutes or until crisp. Break apart and set aside to cool completely.
- Churn the ice cream according to the manufacturer’s directions and fold in the pecans at the end.
- Place in a freezer safe container and freeze until firm.