SHF #21 – Butter Pecan Caramel Ice Cream

Sarah of The Delicious Life is hosting SHF #21. The theme is:

I love ice cream! Last year we had a German Blog-Event with the same theme. I even won the event with a passion fruit-parfait. (If you are interested to see the recipe of all participants you can see them here.)

Of course I will not participate with the same recipe in this event. When I saw the Butter Pecan Ice Cream in Leite’s culinaria newsletter, I knew this is the one for SHF #21 .

The ice cream should be white as you can see here. Mine has the color – and also the taste – of caramel. Why? I melted the butter over high heat – a big mistake – it began to spout as crazy. I had a small panic attack. ;-) When I added the sugar the frying pan was too hot and it turned immediately into caramel. ;-) “No problema!” Spaniards use to say. The ice cream was delicious anyway, and I renamed it as –

Butter Pecan Caramel Ice Cream
makes 2

SHF #21 - Butter Pecan Caramel Ice Cream

53 g pecan halves, coarsely chopped
1 large egg yolks
1,5 tablespoons unsalted butter
60 g brown sugar
75 ml milk
55 ml light cream
55 ml heavy cream

1. Place pecans on a cookie sheet and roast them at 350°F (175°C) for 6 minutes. Turn the sheet once, front to back, for even toasting. Remove baking sheet from the oven when pecans are fragrant, but not blackened. (I did this in a frying pan.)

2. Set aside until pecans are cool.

3. Whisk egg yolk in a medium heat-safe bowl until pale yellow and set aside.

4. In a medium heavy-bottomed saucepan over medium heat (important!), melt butter until it begins to brown and smell nutty, stirring constantly. Add brown sugar and stir until light brown. Reduce heat to low, add milk and light cream, and bring to a simmer. Add half the milk mixture to the egg yolk and whisk until blended.

5. Whisk the egg yolk mixture into the remaining milk and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. (Be extremely careful not to overheat, as it is easy to curdle egg yolks. Small lumps will quickly develop, and the correct consistency will be ruined. If testing with a candy thermometer, do not heat past 170°F [76C].)

6. Strain the batter into a clean, large heat-safe bowl. Stir in heavy cream. Cover and refrigerate the batter until completely cold, preferably overnight. (I had no time to do that.)

7. Stir the batter gently and freeze in an ice cream maker according to manufacturer’s instructions.

8. Add the toasted pecans to the ice cream in the last 5 minutes of churning and let the machine mix them in. Remove the ice cream with a spatula and store in a plastic container in the freezer.

As I have no ice cream maker I added the toastes pecans directly to the batter and stored it in a platic container in the freezer. From time to time I stired up the batter, in order it remains smooth.

Next time I will add less sugar (about 45-50 g), as the ice cream was very sweet.


4 Gedanken zu „SHF #21 – Butter Pecan Caramel Ice Cream

  1. Das sieht ja megelecker aus! Klasse! Auf spezielle Einladung von Foodfreak habe ich gerade eben noch mein Cassissorbet zum Event eingereicht…

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