BROWN SUGAR PECAN
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. place the egg
yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is blended, slowly pour it into the liquid in
the saucepan, whisking constantly. Cook over heat, stirring constantly until the
mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be
sure not let the mixture boil at any time or will curdle. strain into a clean
bowl and cool thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.
BURNT CARAMEL
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on
medium high heat until the sugar melts and boils, stirring occasionally. Boil
until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4
C (180 ml) water. (I love this part, cause the syrup boils up when the hot water
is added) Cool to room temperature and set aside. Beat eggs in a medium bowl
until thick and lemon colored; gradually beat in powdered sugar. Stir in cream
and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine
according to manufacturer’s directions.
BUTTER PECAN
2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring
constantly over low heat until bubbles form around the edges of the pan. Let the
mixture cool and put it in The ice cream machine. Stir in heavy cream and
vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice
cream begins to harden.
CARAMEL
5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth.
Set aside. Combine the sugar and water in a heavy-bottomed saucepan large enough
to eventually hold the milk and cream. Dissolve the sugar in the water over low
heat. This may take a while. An alternative is to use the microwave, and then
transfer the sugar solution to a saucepan. Increase to high heat and cook the
syrup until it is golden amber colored. While the sugar is carmelizing, scald
the milk and cream. As soon as the caramel is a golden-amber color, slowly add
the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble
up. Whisk the caramel cream into the eggs. Strain and refrigerate until cold.
Freeze according to ice cream machine instructions.
CARAMEL ALMOND
1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds
In heavy pan, heat 1 cup sugar until it melts and becomes golden in color.
CAREFULLY add boiling water to syrup(partially cover pan while doing this so the
caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook
until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix
well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan
and cook over medium heat, stirring constantly, until thickened. Add salt,
vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in
ice cream maker according to instructions. Serve topped with remaining caramel
syrup and toasted almonds.
MAPLE-BLUEBERRY
3 cups blueberries
1 cup maple syrup
1 cup whipping cream (optional)
Puree blueberries. Add maple syrup and cream. Freeze in ice cream maker.
Notes: One of the simpler ice creams to make.
MAPLE WALNUT ICE CREAM
4 egg yolks
3 cups table cream
3/4 cup walnut pieces
1 cup amber maple syrup
Beat egg yolks.
Put table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool.
Mix in maple syrup just before freezing in ice cream machine.
When almost done, stir in walnut pieces.
Notes: This also makes a good Maple Ice Cream Recipe
If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you
may need to experiment here; possibly 3/4 cup would be better). Note: I used to
recommend getting Grade C, but apparently the high-end of that has been renamed
Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
Be careful with the cream: If you decrease the milkfat content, then the ice cream will
be slushy and have a poor texture.
MARSHMALLOW VANILLA
10 large marshmallows
1 cup milk
1/4 cup sugar
1 cup whipping cream
1/2 tsp vanilla
Mix marshmallows, 1/2 cup of milk, and sugar in a pan.
Heat over low heat until marshmallows melt.
Add remaining ingredients and cool.
Make in ice cream maker.
Notes: A little sweet, a little icy, not very rich. Perhaps make with 2 eggs (technically not needed, as marshmellows should have emulsifiers)