Butter Pecan Ice CreamPosted: December 29, 2020
For Christmas my family wanted Peppermint Ice cream for dessert. I have made this many years with great success and that is why they wanted it. For the record I actually make frozen custard, since I use eggs, but for simplicity we just call it ice cream. I made the custard base in advance so it could get good and cold then I mixed it with cream and peppermint extract and crushed candy canes and out came a beautiful smooth ice cream of perfect texture. Sadly it tasted like lotion. I only used two drops of my extract, but it obviously had gone off.
I had leftover custard base, because I thankfully only made one frozen bowl of the peppermint ice cream. I asked Carter what other flavor ice cream she wanted because I was not going to let that leftover base go to waste. She requested Butter Pecan. I had never made butter pecan before so I just winged it. Turns out to be the very best ice cream I have ever made. So quick to the blog to immortalize it before I forget how I did it.
This makes about a quart and a half
2 very large eggs
1 cup of sugar
Big pinch of salt
1 1/2 c. Whole milk
To make ice Cream:
1 1/4 heavy cream, very cold
For the butter pecan
2 T. Unsalted butter
3/4 cup of pecan, broken up
2 T. Brown sugar
2 big pinches kosher salt
A day ahead make the custard base.
Warm the whole milk in the microwave just enough for it to be hot, not scalded or with any bubbles. In my microwave, which is on it’s last legs, it is about a minute.
In a sauce pan put the sugar, salt and eggs and whisk for about a minute until it is like a pale yellow ribbon coming off the whisk. Start to drip In the milk and keep stirring with a wooden spoon. After you have incorporated all the milk put the pan on a medium low flame on the stove and keep sitting, scraping the sides and bottom of the pot the whole time. You are slowly warming the custard to a point that it coats the back of the spoon. You never want the mixture to simmer. It may take as much as twenty minutes of slow heating to get it to the right consistency. It will not be thick like pudding, but just holding together. You know it is right that when it coats the back of the spoon you can run your finger down the middle of it on the spoon and it keeps that cleared path.
Put the custard mix in an airtight container and chill it in the coldest part of your frigid For at least 12 hours. You can do it up to three days in advance.
At the same time make sure you put your ice cream freezer bowl in the freezer so it can spend at least 12 hours getting frozen.
To make the butter pecan part melt the butter in a small frying pan and add the pecan pieces and toast in the butter over a medium flame for three minutes. Take off the flame and add the brown sugar and stir and sprinkle with the salt. Put this mixture in the fridge to chill.
When you are ready to make the ice cream set your machine up with the paddle in the freezer bowl. Take the custard base out and using a fine mesh strainer pour the base through the strainer into the freezer bowl. Add the very cold heavy cream and put the cover on the machine and start churching.
If you have done everything right it won’t take but about ten to fifteen minutes to turn into ice cream. You will see that the volume has increased and if has frozen waves as it churns. When it gets to that point add the pecan mixture and let it spin in the churn about thirty seconds. You just want it to mix in, but not crush the nuts up.
Take all the I cream out of the freezer bowl and out into a plastic quart container with a lid and put it in the freezer for at least four hours. Remove from the freezer and let sit on the counter for ten minutes before serving.
You can see that you really have to plan ahead to make ice cream right, but it is so worth it. Carter says you can taste the toast in the pecans, which really makes it.