I attempted Peggy Fallon's Butter Pecan Ice Cream. It says to heat the milk until hot approx. 5 minutes. Meanwhile you heat the butter until it cooks to a light brown. The egg yolks and salt are whisked together than you add the browned butter and 1 cup of the hot milk-cream. Then all goes back into the saucepan and cook until custard thickens enough to coat the back of a wooden spoon. Mine never thicken to this stage.
I think I heated the milk too long so that it was almost 175° before I had all of the above added. I did have a light boil because it just never thickened. The mixture curdled like it said it shouldn't and I couldn't strain. Tasted great though.
Any insight-tips that would help me on my next attempt?
Thanks for reading,
Ann
Here's the recipe:
Peggy Fallon’s Butter Pecan Ice Cream
Makes about 1 quart
Adapted from "Ice Cream and Frozen Desserts" by Peggy Fallon
1 cup pecan halves
2 cup whole milk
1 cup heavy cream
2/3 cup granulated sugar
1/4 cup dark brown sugar, firmly packed
6 Tbsp unsalted butter, cut into pieces
4 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
Oven to 325°. Lightly toast whole pecans for about 10 minutes, set aside until cool. Then break the nuts into pieces by hand.
In a heavy pan, combine milk, cream, and sugars. Cook over medium heat, stirring occasionally, until the sugars dissolve and the mixture is hot, about 5 minutes.
In a small pan, melt the butter over medium heat. Continue cooking until the butter turns light brown; set aside.
In another bowl, whisk the egg yolks and the salt. Gradually whisk in the browned butter and then about 1 cup of the warm milk-cream mixture. Whisk the warmed eggs into the pan with the remaining milk-cream mixture. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (175°). DO NOT let it boil or the eggs will curdle.
Strain the custard into a bowl and cool in an ice bath. Cover the custard and chill thoroughly in the refrigerator. Whisk in the vanilla.
Freeze the custard in an ice cream maker according to the manufacturer's directions. Add the toasted pecans and churn for 1 minute longer to incorporate them. Transfer to a covered container and freeze until firm enough to scoop.
I think I heated the milk too long so that it was almost 175° before I had all of the above added. I did have a light boil because it just never thickened. The mixture curdled like it said it shouldn't and I couldn't strain. Tasted great though.
Any insight-tips that would help me on my next attempt?
Thanks for reading,
Ann
Here's the recipe:
Peggy Fallon’s Butter Pecan Ice Cream
Makes about 1 quart
Adapted from "Ice Cream and Frozen Desserts" by Peggy Fallon
1 cup pecan halves
2 cup whole milk
1 cup heavy cream
2/3 cup granulated sugar
1/4 cup dark brown sugar, firmly packed
6 Tbsp unsalted butter, cut into pieces
4 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
Oven to 325°. Lightly toast whole pecans for about 10 minutes, set aside until cool. Then break the nuts into pieces by hand.
In a heavy pan, combine milk, cream, and sugars. Cook over medium heat, stirring occasionally, until the sugars dissolve and the mixture is hot, about 5 minutes.
In a small pan, melt the butter over medium heat. Continue cooking until the butter turns light brown; set aside.
In another bowl, whisk the egg yolks and the salt. Gradually whisk in the browned butter and then about 1 cup of the warm milk-cream mixture. Whisk the warmed eggs into the pan with the remaining milk-cream mixture. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (175°). DO NOT let it boil or the eggs will curdle.
Strain the custard into a bowl and cool in an ice bath. Cover the custard and chill thoroughly in the refrigerator. Whisk in the vanilla.
Freeze the custard in an ice cream maker according to the manufacturer's directions. Add the toasted pecans and churn for 1 minute longer to incorporate them. Transfer to a covered container and freeze until firm enough to scoop.