Candied Pecan Ice Cream




 Candied Pecan Ice Cream

Ice cream is my greatest weakness.  I know advertising your weakness over the internet is probably a terrible idea, but I actively invite all of you to try to take advantage.  I don’t know what it is, but I’m always in the mood for ice cream.  It could be that I remember sitting at my grandparent’s dining room table eating ice cream with my grandmother.  Or maybe, it could be the trips to Dairy Queen after little league games.  Whatever it is, ice cream always brings a smile to my face.  I hope this recipe for candied pecan ice cream brings a smile to yours.  

Notes

Making ice cream is really easy, but as always, the details are important.  First and foremost, most ice cream machines require you to pre-freeze the bowl for at least 24 hours.  Before you do anything else, make sure the bowl is in the freezer.

The second detail is to make sure you temper your eggs correctly.  Make sure you take your time when adding the hot cream mixture to your eggs.  If you try to rush this step, you will scramble the eggs, and scrambled egg flavored ice cream will never be one of the 31 flavors.

The third most important detail is to make sure your ice cream base is cold before you start churning it.  The colder the base is when you start, the smoother your ice cream will be in the end.

The fourth most important thing is to make sure to store your ice cream correctly.  Air is the enemy of ice cream, so the size of the bowl is important.  This recipe makes about a quart of ice cream, so you want to use a quart sized container.  Make sure your container has a tight-fitting lid, and you press a piece of plastic wrap on the surface of the ice cream.  If you don’t you’ll have freezer burned ice cream with large ice crystals on the surface.

The fifth and most important thing to remember is that ice cream is fun.  Once you make the ice cream base, you could add any flavorings you like.  If you don’t like candied pecans, use chocolate chips, or macerated strawberries, or anything else that crosses your mind.



Ingredients

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1/8 tsp salt

6 large egg yolks

1 vanilla bean (1/2 tsp. vanilla extract)

1 cup of candied pecans (Get recipe here)

Directions

  1. Make sure the core of your ice cream maker is in the freezer.
  2. Simmer heavy cream, milk, sugar and salt in a small saucepan until the salt and sugar dissolve.   Remove the cream mixture from the heat and set aside.  In a separate bowl, whisk yolks until beaten thoroughly.
  3. Whisking constantly, slowly whisk the hot cream into the yolks, a ladleful at a time.  Once about a third of the mixture is incorporated into the eggs,  whisk the yolk mixture back into the pot with the cream. Add the vanilla, and return the pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain the mixture through a fine mesh strainer into a bowl with a lid and press a piece of plastic wrap over the surface.  Refrigerate the ice cream base overnight
  5. The following day, churn the ice cream according to the manufacturer’s instructions of your ice cream maker.  As the ice cream is churning, roughly chop your candied pecans.  Add the pecans when your ice cream has five minutes left to churn.
  6. Put the ice cream in a bowl and press a piece of plastic wrap over the surface.  Place the ice cream in the freezer until it is as firm as you like it.

 

Candied Pecan Ice Cream

Prep Time: 24 hours

Number of servings: 8

Per Serving 833 calories

Fat 71 g

Carbs 44 g

Protein 11 g

4


Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 6 large egg yolks
  • 1 vanilla bean (1/2 tsp. vanilla extract)
  • 1 cup of candied pecans (Get recipe here)

Instructions

  1. Make sure the core of your ice cream maker is in the freezer.
  2. Simmer heavy cream, milk, sugar and salt in a small saucepan until the salt and sugar dissolve. Remove the cream mixture from the heat and set aside. In a separate bowl, whisk yolks until beaten thoroughly.
  3. Whisking constantly, slowly whisk the hot cream into the yolks, a ladleful at a time. Once about a third of the mixture is incorporated into the eggs, whisk the yolk mixture back into the pot with the cream. Add the vanilla, and return the pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain the mixture through a fine mesh strainer into a bowl with a lid and press a piece of plastic wrap over the surface. Refrigerate the ice cream base overnight
  5. The following day, churn the ice cream according to the manufacturer's instructions of your ice cream maker. As the ice cream is churning, roughly chop your candied pecans. Add the pecans when your ice cream has five minutes left to churn.
  6. Put the ice cream in a bowl and press a piece of plastic wrap over the surface. Place the ice cream in the freezer until it is as firm as you like it.

3 Replies to “Candied Pecan Ice Cream”

  1. I love a man who knows his way around the kitchen! And you can make ice cream too! Oh how I love this recipe and you for sharing! Forever a food blog friend here!

  2. I have a soft spot for ice cream, well gelato in my case, as well. I could eat it every day (and not feel guilty after 😉). You gave us very useful tips for making a good ice cream and I can see yours turned out amazing. Love that flavor!

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