Adopted from Rose’s Ice Cream Bliss; doubled for Country Cuisinart
-
- Cook:
1 cup light brown sugar (recipe wants Muscovado)
2 cups heavy cream
1/2 cup egg yolks (6 large for us)
3 T glucose2:30 medium low / large burner
2:44 down at 177 degrees
Strain. There wasn’t much egg - After straining, add:
1 cup half and half – so the brown sugar won’t curdle it. - Cool mixture.
Add vanilla. 2 tsp - Store refrigerated overnight
- Cook:
- Near the end of churning, add:
2.5 cups chopped pecans- heated in the microwave, coated with butter (amount 2 cups is likely fine), and cooled (save some for the top).
Made 5 1/2 cups of slurry. Seemed 1/2 cup too much for the 2 quart machine
ATK says to churn to 21 degrees, but we could only get it to 23-24 degrees
Original only one quart: MAKES: ABOUT 1 QUART
The headnote says, “This fabulous ice cream is all the more so when made with light brown Muscovado sugar. The deliciously complex flavors of the sugar enhance, but do not overwhelm, the crunchy buttery pecans.”
MAKES: ABOUT 1 QUART
BUTTERED PECANS
1 ½ tablespoon unsalted butter
1 ¼ cups pecan halves
1/8 teaspoon fine sea salt
Makes: 145 grams/1¼ cups
*About 30 minutes ahead, set the butter on the counter at room temperature (65 to 75 degrees)
PREHEAT THE OVEN
*Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325 degrees
1. Break or chop the pecans into medium-coarse pieces. Spread the pecans in an even layer on a rimmed baking sheet. Bake for 5 minutes, without browning, to enhance the flavor. Stir once or twice to ensure even baking.
2. Empty the hot pecans into a medium bowl. Add the butter and toss to coat evenly. Sprinkle with the salt and toss again. Cool completely.
½ cup plus 1 tablespoon firmly packed brown sugar, preferable Muscavado
1 ½ cups heavy cream
¼ cup plus 2 tablespoons egg yolk
4 teaspoons glucose or reduced corn syrup
Pinch fine sea salt
½ cup milk
1 teaspoon pure vanilla extract
1 ¼ cups butter pecans (recipe above)
*Have ready a fine-mesh strainer suspended over a medium bowl.
1. In a medium saucepan, place the sugar. With a silicone spatula, stir in the cream and then the egg yolks. Stir in the glucose and salt until well blended.
2. Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.
3. Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.
4. Stir in the milk and vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
5. Churn the brown sugar custard in a prechilled ice cream maker. Add the pecans during churning when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
STORE Covered storage container: frozen, 3 days
SCOOPS: *The brown sugar is added to the cream instead of to the milk because the milk proteins would curdle if the brown sugar were added directly to it.
