For Pepperheads that make their own Ice Cream
Posted: Wed Feb 16, 2011 10:03 am
A few years ago, a friend gave me an Ice Cream maker along with a recipe book. After making a few sample batches of your basic chocolate and vanilla, I decided to branch out and try something different. At first glance, this recipe sounds a bit "OFF", but let me assure you that this is addictive. This is my new favorite flavor of Ice Cream.
It's called Red Pepper Butter Pecan Praline Crunch. It gives you the sweet and spicy combo that we all love! Here is the recipe.
Butter Pecan Ice Cream:
2 large eggs
3 tablespoons unsalted butter
2/3 cup packed dark brown sugar
1/2 cup half and half
2 cups light cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups pecon halves
Put the eggs in a medium bowl and set aside. Melt the butter in a heavy medium saucepan over low heat. Heat until the butter begins to turn golden brown and smells mildly of nuts. Add the brown sugar, stirring until it melts. Stir in the half and half and bring to a simmer. Slowly add the egg mixture to the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, vanilla, and almond extract. Cover and refrigerate until cold or overnight.
Red Pepper Flake Praline Crunch:
1 cup sugar
1/2 cup water
1 cup pean halves
2 teaspoons crushed red pepper flakes (I always double or triple this)
*****BECAUSE THE FUMES FROM THE RED PEPPERS CAN CAUSE YOUR EYES AND NOSE TO BURN, WORK IN A WELL-VENTILATED KITCHEN****
Combine the sugar and water in a heavy medium saucepan. Place over medium heat and stir until the sugar dissolves. Continue to cook until the sugar turns light amber. Immediately remove from the heat and stir in the pecans and red pepper flakes. The hot sugar will release the red pepper oils, so be very careful to keep your face away from the pan. Stir vigorously to coat each nut, then turn out onto a marble slab or greased nonstick cookie sheet. Spread the nuts using 2 greased wooden spoons or spatulas, separating the nuts as much as possible. When completely cool, use a heavy knife to chop the nuts into 1/4 inch pieces.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the pecans to the machine when the ice cream is semi-frozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Enjoy!
It's called Red Pepper Butter Pecan Praline Crunch. It gives you the sweet and spicy combo that we all love! Here is the recipe.
Butter Pecan Ice Cream:
2 large eggs
3 tablespoons unsalted butter
2/3 cup packed dark brown sugar
1/2 cup half and half
2 cups light cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups pecon halves
Put the eggs in a medium bowl and set aside. Melt the butter in a heavy medium saucepan over low heat. Heat until the butter begins to turn golden brown and smells mildly of nuts. Add the brown sugar, stirring until it melts. Stir in the half and half and bring to a simmer. Slowly add the egg mixture to the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, vanilla, and almond extract. Cover and refrigerate until cold or overnight.
Red Pepper Flake Praline Crunch:
1 cup sugar
1/2 cup water
1 cup pean halves
2 teaspoons crushed red pepper flakes (I always double or triple this)
*****BECAUSE THE FUMES FROM THE RED PEPPERS CAN CAUSE YOUR EYES AND NOSE TO BURN, WORK IN A WELL-VENTILATED KITCHEN****
Combine the sugar and water in a heavy medium saucepan. Place over medium heat and stir until the sugar dissolves. Continue to cook until the sugar turns light amber. Immediately remove from the heat and stir in the pecans and red pepper flakes. The hot sugar will release the red pepper oils, so be very careful to keep your face away from the pan. Stir vigorously to coat each nut, then turn out onto a marble slab or greased nonstick cookie sheet. Spread the nuts using 2 greased wooden spoons or spatulas, separating the nuts as much as possible. When completely cool, use a heavy knife to chop the nuts into 1/4 inch pieces.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the pecans to the machine when the ice cream is semi-frozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Enjoy!
