Tuesday, March 4, 2014

fat tuesday

I didn't make donuts or pancakes in honor of Fat Tuesday...I made butter pecan ice cream. And trust me...it's fatty.
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
1/2 teaspoon salt
8 egg yolks
1 tablespoon vanilla extract
2 cups heavy cream
1 cup whole milk
1 cup chopped pecans, toasted

Cook the butter in a medium saucepan over medium heat, swirling the pan occasionally, until butter turns a deep golden color. Turn off the heat, and add one-cup heavy cream, milk, sugar and salt. Stir. Turn the heat back on medium until the mixture warms back up. Whisk the egg yolks in a large bowl. Slowly spoon the warm butter/milk mixture into the egg yolks (tempering so as not to cook the eggs), whisking the entire time. Transfer the mixture into the saucepan over medium low heat, stirring occasionally with a wooden spoon. Cook and stir until it thickens (about 10-15 minutes). The custard will lightly coat the back of the wooden spoon. Pour the remaining cup heavy cream and vanilla into a large glass bowl. Pour the cooked custard into the bowl, stir, and allow to chill completely (about 3 – 4 hours) in the fridge. Transfer chilled mixture to your ice cream maker and mix according to manufacture instructions. Scoop the ice cream into a freezer safe container and freeze for at least 6 hours to let it firm up a bit more. Stores for up to a few months in the freezer.

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