THE QUINTESSENTIAL BROWN BUTTER PECAN ICE CREAM

Brown Butter Pecan Ice Cream | Organic Ice Cream Recipes in French and English at La Bonne Honte { labonnehonte.com } Image Copyright labonnehonte.com 2018

Brown Butter Pecan for me means two things… autumn pies and Texas.

Pecans begin to drop as the heat of summer gives way to the cooler temperatures of fall. A few weeks of curing transforms these tree nuts into natural bundles of warm, brown perfection ready for the in time for the holiday season.

Pecan trees are native to the Mississippi floodplain and grow well anywhere with rich soil and long, hot summers. Which is why you’ll find pecan pie all over the “Deep South.”

This ice cream hits all the marks. The flavor of the brown butter pairs perfectly with the mellow pecan and soft cream.

Try a scoop of this on top of a hot slice of pecan pie.

Enjoy!!

Ingredients:

(Makes about a half quart)

4 tablespoons unsalted butter ( 55 g )

1/2 cup heavy cream (120 ml)

3/4 cup whole milk (180 ml)

50 grams sugar + 10 grams sugar (separated)

1/4 teaspoon salt

4 egg yolks

1/4 cup raw pecans chopped ( 32 g )

Bowl of ice water

Tools:

Immersion blender

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden spoon*

Thermometer*

*Ideal, not essential

Instructions:

1. Melt the butter over medium heat in a medium-sized saucepan. Continue heating and stirring the butter until hazelnut brown and fragrant. (2 - 4 mins) Remove from the heat and set to the side.

2. Fill a large bowl with cold water and ice. Make sure to have a medium bowl and a sieve nearby for later. (Altogether, this will become an ice bath for cooling the custard later on.)

3. Place your heavy-bottom pot or double boiler over medium heat. Add the cream, milk, melted brown butter, 50 grams of sugar, and salt. Stir until the sugar and salt are dissolved and steam begins to rise from the top. Remove from the heat.

4. Whisk the egg yolks and remaining 10 grams of sugar together in a medium bowl until it is lighter in color (about 2 mins). Add a tablespoon of the dairy mixture while still whisking. Repeat until you have added about 3 -4 tablespoons of the dairy mixture. Then add the yolk mixture back into the rest of the dairy mixture and return it to medium heat, stirring continuously with a wooden spoon. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

5. Remove from heat and strain the custard into the medium nesting bowl. Using your blender, briefly blend the mixture. Float the bowl in the ice bath and stir until it is cool. (about 5 mins)

6. Refrigerate in an airtight container for at least four hours before churning.

7. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, transfer to a mixing bowl and fold in the chopped pecans. Store the ice cream in a pre-chilled, air-tight container and freeze!

This Brown Butter Pecan ice cream will keep for about one week.

Notes :

- Pecans are fantastic fresh, but regular pecans bought at the store work extremely well too.

- Test the overall quality of your pecans before you add them to your ice cream by eating one or two. One bitter pecan can leave a sour taste in the mouth!

- When it comes to dairy products, I always recommend using the tastiest brand you can find. Since butter plays a major role in this ice cream, go for a high-quality, flavorful butter.