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"I can actually take partial credit for this particular ice cream. This ice cream that my husband proclaimed was the best ice cream he has ever eaten. He doesn't say these things lightly. Butter pecan is his very favorite flavor. The other day he requested it, so I went to my trusty ice cream book, The Perfect Scoop. Unfortunately the closest version in the book was butterscotch pecan ice cream. It is egg based, and contains a little Scotch. I wanted something Philadelphia-style and a little more traditional. So I combined 3 of his recipes into one unbelievable one. For real.
Please, try this ice cream if you like butter pecan. Heck, please try it if you do not. You might just change your mind. It was perfectly creamy and smooth, while studded with roasted buttery/salty nuts. Dang. This morning when I went to photograph it I noticed that a few more scoops had disappeared during the night."
Butter Pecan Ice Cream
Buttered Pecans:
1 1/2 tablespoons butter
1 1/2 cups pecan halves (150 g)
1/4 teaspoon coarse salt
Preheat the oven to 350 degrees. Melt the butter in and oven safe skillet over medium heat. Remove from heat and toss the pecans with the melted butter until well coated, then sprinkle in the salt. Place the skillet in the oven and toast for 10-12 minutes, stirring once during baking. (Be careful not to let them burn. They are usually about ready when you can smell them.) Remove from oven and let cool completely. Chop coarsely. Add them to the ice cream during the last few moments of churning.
Buttery Brown Sugar Ice Cream:
5 tablespoons (70 g) butter
3/4 cup (170 g) packed dark brown sugar
1/2 teaspoon coarse salt
2 cups heavy cream, separated
1 cup whole milk
3/4 teaspoon vanilla
Melt the butter in a medium saucepan. Add the brown sugar and salt. Stir until moistened. Add one cup of the cream. Warm over medium heat, stirring, until the sugar is dissolved. Remove from heat.
In a medium bowl whisk together remaining cup cream, milk, and vanilla. Add the sugar mixture, and stir well. Chill the mixture thoroughly in the refrigerator. (2 hours at least.)
Churn the mixture according to your ice cream makers directions. During the last few minutes, pour in the buttered pecans. Transfer to an airtight container and allow it to harden a couple hours in the freezer.
*Philadelphia-style ice creams are best eaten within a few hours of freezing. If it has been in the freezer longer, just set it out at room temp and let it warm up before serving.
http://porterhouse.typepad.com/porter_house/2008/06/butter-pecan-ice-cream.html
"I can actually take partial credit for this particular ice cream. This ice cream that my husband proclaimed was the best ice cream he has ever eaten. He doesn't say these things lightly. Butter pecan is his very favorite flavor. The other day he requested it, so I went to my trusty ice cream book, The Perfect Scoop. Unfortunately the closest version in the book was butterscotch pecan ice cream. It is egg based, and contains a little Scotch. I wanted something Philadelphia-style and a little more traditional. So I combined 3 of his recipes into one unbelievable one. For real.
Please, try this ice cream if you like butter pecan. Heck, please try it if you do not. You might just change your mind. It was perfectly creamy and smooth, while studded with roasted buttery/salty nuts. Dang. This morning when I went to photograph it I noticed that a few more scoops had disappeared during the night."
Butter Pecan Ice Cream
Buttered Pecans:
1 1/2 tablespoons butter
1 1/2 cups pecan halves (150 g)
1/4 teaspoon coarse salt
Preheat the oven to 350 degrees. Melt the butter in and oven safe skillet over medium heat. Remove from heat and toss the pecans with the melted butter until well coated, then sprinkle in the salt. Place the skillet in the oven and toast for 10-12 minutes, stirring once during baking. (Be careful not to let them burn. They are usually about ready when you can smell them.) Remove from oven and let cool completely. Chop coarsely. Add them to the ice cream during the last few moments of churning.
Buttery Brown Sugar Ice Cream:
5 tablespoons (70 g) butter
3/4 cup (170 g) packed dark brown sugar
1/2 teaspoon coarse salt
2 cups heavy cream, separated
1 cup whole milk
3/4 teaspoon vanilla
Melt the butter in a medium saucepan. Add the brown sugar and salt. Stir until moistened. Add one cup of the cream. Warm over medium heat, stirring, until the sugar is dissolved. Remove from heat.
In a medium bowl whisk together remaining cup cream, milk, and vanilla. Add the sugar mixture, and stir well. Chill the mixture thoroughly in the refrigerator. (2 hours at least.)
Churn the mixture according to your ice cream makers directions. During the last few minutes, pour in the buttered pecans. Transfer to an airtight container and allow it to harden a couple hours in the freezer.
*Philadelphia-style ice creams are best eaten within a few hours of freezing. If it has been in the freezer longer, just set it out at room temp and let it warm up before serving.
http://porterhouse.typepad.com/porter_house/2008/06/butter-pecan-ice-cream.html