Monday, September 15, 2008

butter pecan ice cream

this came out SO good!!!

i've been saving up a bunch of recipes to post here. i made this a while ago and it was awesome! i finally got a hold of a consistent amount of raw cream so i did a lot of experimenting (and tasting!) with ice cream. i found that raw cacao for chocolate ice cream just doesnt cut it for me . . . i tried mixing it in all different ways and it just wont get that super dark chocolateness that regular cocoa gets. it comes out ok, but is light in color and not as flavorful no matter how much i put in.

i also found that even though raw egg yolks are good for you it really improves the texture of the ice cream to cook them into a custard with a little part of the milk/cream. keep the heat pretty low though. and dont add the rest of the milk/cream till it cools.

butter pecan ice cream:
2 1/2 cups cream
1 1/4 cups whole milk
3 egg yolks
1/2 cup maple syrup
1 tablespoon vanilla
2 cups chopped candied pecans
take a little bit of the milk/cream, about a half cup, and heat it up on medium low heat. mix the yolks up in a separate bowl. once the milk is hot, temper the eggs so they wont scramble. pour a little hot milk into the eggs and stir to warm them up and get them used to the high temp. after tempering you can whisk it all together on the stove and continue to cook till it thickens. 5 minutes should do it.
let the milk and egg mixture cool and then add the rest of the ingredients except the nuts. chill in the fridge overnight or for several hours. put in an ice cream machine or in the freezer and churn by hand every half hour for a few hours.

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