Brown Sugar Butter Pecan Ice Cream – Happy 4th Of July!
Let me apologize for yet another ice cream post but I can’t help it. By now I have accumulated enough egg whites to make a hundred egg white omelets or 2 or 3 large angel food cakes or maybe a few Pavlova with berries. I am going to a 4th of July BBQ at a friends and am bringing dessert, it will be hot out and ice cream will be the perfect icy cold sweet treat for everyone. I thought I would make a few different flavors and I don’t know anyone who doesn’t like butter pecan except maybe those with nut allergies. I’ve never actually made this flavor before but I do know what I am looking for in a good butter pecan ice cream, with that in mind I set out to make this classic.
First I toasted pecans in butter and a little Lyles Golden syrup, then on to the custard. I thought adding some dark brown sugar would give the ice cream some complexity and depth of flavor, and also adding a little dab of butter would be good. It turned out really wonderfully, and I am so pleased with the flavor. The ice cream is creamy and rich and the brown sugar and butter add a really great flavor, because I used a little Lyles on the pecans it’s almost like a praline but lighter and they are just the perfect addition.
Brown Sugar Butter Pecan Ice Cream
3/4 cup pecans
1 tbs salted butter – melted
1 tbs lyles golden syrup
Combine the pecans butter and lyles syrup. Place on parchment on small baking sheet and set oven to 300 degree’s. Toast in the oven for 15 minutes, remove and cool and rough chop. Set aside.
1 1/2 cups heavy cream
1 1/2 cup whole milk or half and half (I used 1 cup half and half and 1 cup milk)
5 0r 6 pecans
1/4 cup sugar
1/4 cup firmly packed dark brown sugar
pinch of salt
5 egg yolks
1 tsp vanilla extract
1 tsp butter (salted or unsalted doesn’t matter)
Place cream, milk, sugar, pecans and salt in heavy saucepan and heat to scalding. Whisk the egg yolks until they are thick and lighter in color. Remove pecans from the milk with a slotted spoon and discard or use for something else. Temper the yolks with the scalding cream/milk and add back to the pot. Cook on Medium heat until thick and the custard coats the back of a wooden spoon, you should be able to swipe the back of the spoon with your finger making a line that stays intact. Remove from heat, add the butter and vanilla and stir to combine. Pour through a strainer into heat proof bowl or cup, cover with plastic wrap that sits directly on top of the custard. Bring to room temp and then refrigerate until very cold. You can speed the process by preparing an ice bath and cool the custard in a bowl over the ice, when cool refrigerate covered until very cold at least 40 degrees.
Follow manufacturers instructions for your ice cream maker. Enjoy!!