Melinda Lee - Clear Channel, Los Angeles
BUTTER PECAN ICE CREAM
This is a recipe from Ben and Jerry’s. The authors make two important points about it. First, salt is a key ingredient in this recipe – not an optional taste-booster. The slightly salty taste is an essential flavor component in “butter pecan.”
Second, the pecans must be as crisp as possible. They are sautéed in butter for this recipe until lightly browned and nutty-crisp. Care must be taken that cooking is stopped at just that point: the nuts can go (in a twinkling) from just-right to overcooked and soggy if the cook is not paying careful attention.
MAKES A GENEROUS 1 QUART
1/2 cup (1 stick), butter
1 cup, pecan halves (use only the freshest nuts)
1/2 teaspoon, salt
2 large eggs
3/4 cup, sugar
2 cups, heavy or whipping cream
1 cup, milk
In a heavy skillet, over low heat, melt the butter. Add the pecans and salt, and sauté, stirring constantly, until the pecans begin to turn brown. Drain the butter from the skillet into a small bowl, and transfer the drained pecans to another bowl. Set aside both bowls to cool.
In a mixing bowl, whisk the eggs until light and fluffy – about 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended – about 1 minute longer. Pour in the cream and the milk, and whisk to blend thoroughly. Add the melted butter, and whisk to incorporate evenly.
Transfer this mixture to an ice cream maker, and freeze according to manufacturer’s instructions.
After the ice cream stiffens – about 2 minutes before it is done – add the pecans, then continue freezing until the ice cream is ready.
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