27 May 2011
Yes, another ice cream recipe! As I said, I missed the boat last year but finally bought myself the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Now I'm making up for lost time! I normally wouldn't post two in a row, but my husband was clamoring for more homemade ice cream! For information about using the machine, see last week's Strawberry Ice Cream post.
This recipe was inspired by one in the instruction booklet that came with the machine. It's an easy, no-egg, uncooked ice cream. I made a simple flavor improvement. And it is fabulous! In the coming months I'll be developing my own recipes for more uncooked ice creams like these as well as custard-style ice creams, frozen yogurts and sorbets. I'm so excited!
It's wonderful on its own, but if you want a summer dessert that'll make people stand up and holler, put a scoop of this on the plate next to a wedge of Peach Pie with Lattice Crust! Can't wait for peach season!
Simple Butter Pecan Ice Cream
(Makes about 5 cups)
1/3 cup sugar
1/3 packed cup dark brown sugar
2 teaspoons vanilla extract
1 cup milk (I used 2%)
2 cups heavy whipping cream
2 tablespoons unsalted butter
1 cup (4 ounces) pecans, finely chopped
1/8 teaspoon salt
1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together sugars, vanilla, salt and milk until the sugars are dissolved. Stir in the heavy cream. Cover and refrigerate at least 2 hours or overnight. I always do overnight because I'm a do-as-much-as-possible-ahead-of-time type! (I use Organic Valley dairy products.)
2 At least an hour before making ice cream, melt the butter in a small skillet (I use the All-Clad Stainless 8-Inch Fry Pan) over medium-low heat. Add pecans and salt. Cook, stirring frequently, until pecans are toasted, about 6 to 8 minutes. Set aside to cool completely.
3 Assemble the Cuisinart ICE-21 ice cream maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 10 to 15 minutes. With it still running, pour the toasted pecans through the spout and let mix in completely, up to 5 minutes.
4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 2 hours. Remove from freezer 15 minutes before serving.