Tuesday, October 14, 2008

Butter Pecan Ice cream... sorta?

You know when you really look forward to something? Then you get something else? The something else isn't bad but it's not what you were looking forward to.. Butter Pecan is my favorite flavor of ice cream. I was looking forward to imitating the milk flavored, creamy, butter pecan ice cream of Ben and Jerry's but instead, I got coffee ice cream with pecans in it. I have no idea how this happened. Sure I messed up, tried again messed up again and had to strain the eggy out of the batter, but this should have nothing to do with converting a butter pecan ice cream into a coffe pecan ice cream.. right? ughh. Whatever, I mean, the coffee ice cream tastes good too, but if I was craving butter pecan ice cream, I would so go to Albertsons and just pay $4 for a pint instead of make this. So, I guess this recipe wasn't a success. But if you guys want to try this weird ice cream for yourself, please do! I want to see if I made a mistake or the recipe is weird (it's probably the first one..) Maybe it's because I kind of accidently added a few more drops of vanilla then it said.. I don't know. Well, now that I mention it.. maybe that is the reason... And oh yeah, the ice cream melted really fast..


Ingredients:
1/3 cup chopped pecans I used 1/2 cup but it still wasn't alot.
1 tablespoon butter
1 cup brown sugar I used 3/4 cup
2 eggs, beaten maybe I should have used 1 egg and 1 egg yolk like the allrecipes users adviced..
1 1/2 cups half-and-half cream I used 1 cup
1/2 cup heavy cream I used 1 cup
1 teaspoon vanilla extract

Directions:
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.



First attempt=Disastrous! Had to throw away 2 eggs! :(



Second Attempt, still had to strain it. Look at all the eggy-mush left behind!


ice cream's still ice cream. yum.



-adapted from allrecipes.com -

PS. Have any tips on how not to get eggy mush when simmering eggs in an ice cream recipe?

11 comments:

Mary Ann said...

Usually you temper the eggs first before putting them on the heat. So I would put the half and half and brown sugar on the stove and get it to a simmer and whisk the eggs in another bowl. Then, while continuously whisking, drizzle about 1/4 of the hot liquid into the eggs, making sure to whisk vigorously the whole time. This warms the eggs so that they don't cook into little clumps and curdle. Then whisk in the rest of the half and half, and then pour the entire mixture into the pan and cook accordingly. Whisking the entire time keeps the eggs from cooking too. You use this method when doing mousse or pastry cream as well. The flavor sounds delicious!

Katherine Aucoin said...

You probably need to temper your eggs first. From the debris left behind it looks like they started to cook a little. I like that you went back and tried a second time. You are very patient.

Maria said...

Glad you didn't give up! Homemade ice cream is the best!

Adam said...

Whenever you have to work with eggs and a warm mixture, it's always tricky. I can't tell you how many puddings or creams I've messed.

Not too bad for butter pecan ice cream though. If you don't have a ice cream maker, I'd rather just buy it though :)

Katie said...

YAY! I'm glad it worked out!

Prudy said...

That last scoop looks good, despite any troubles you had. I prefer to make ice cream with no eggs since I don't like to bother with tempering. When I do temper it, I do it just like Mary Ann said.

Snooky doodle said...

I love peacans . It still looks good even though its not what you wanted .

Megan said...

I know what you mean. I hate when I take a big guzzle of my drink and it's ice tea, not my beloved soda. the ice cream sounds delicious.

Emiline said...

Ice cream's still ice cream...exactly right, you are.

Temper you eggs. I'm sure someone already said that though.

SiHaN said...

hey! butter pecan is my favourite flavor too by B&Js! what a brave attempt by you.

Thanks for dropping by my site sweets!

Jenna; said...

omgoodness susan. you MUST make me butter pecan icecream. or help me make it. ;D