Butternut And Hickory Nut Ice Cream Recipes

GRANDMA'S HICKORY NUT CAKE

Grandma's Hickory Nut Cake image

This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

CAKE:
2 cups sugar
2/3 cup butter
3 large eggs
1/8 teaspoon salt
2 teaspoons baking powder
2-1/2 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped (reserve a few halves for garnish)
PENUCHE FROSTING:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or half-and-half cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.

Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.

BUTTERNUT AND HICKORY NUT ICE CREAM

Butternut and Hickory Nut Ice Cream image

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
3/4 cup butternuts (about 3 ounces), chopped
3/4 cup hickory nuts (about 3 ounces), chopped
1/4 teaspoon plus 1/8 teaspoon salt
1 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 1/2 cups milk
1 teaspoon vanilla
2 cups well-chilled heavy cream

Steps:

Preheat oven to 350° F.
In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely.
In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered.

GRANDMA'S BUTTERNUT FROSTING

Grandma's Butternut Frosting image

If you have made my grandma's butternut pound cake then you need to make the frosting to drizzle on top as it completes this wonderful dessert.

Provided by Kay14

Categories Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 5

Ingredients

1/2 cup butter (melted)
1 tablespoon butternut flavoring
1 (16 ounce) box confectioners' sugar
8 ounces cream cheese (softened)
1 cup chopped pecans (optional)

Steps:

Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
Mix well.
Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.

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