Toastedpecanricecream Recipes

TOASTED PECAN ICE CREAM SAUCE

Steps:

• Combine all ingredients except pecans in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-8 minutes or until mixture comes to a full boil.
• Just before serving, stir in pecans. Serve warm or cool over ice cream or cake.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

BUTTER PECAN ICE CREAM

Steps:

• In a medium size mixing bowl...
• Add Pecans
• Add Butter
• Add Sugar
• Add Salt
• Mix ingredients well.
• Spread pecans on a parchment lined baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove from oven, let cool completely.
• Separate the egg yolks from the whites.
• In a large mixing bowl... Add egg yolks.
• Whisk yolks well, until creamy.
• Add the packed cup of brown sugar.
• Add granulated sugar.
• Add corn starch.
• Whisk ingredients together well.
• Add pancake syrup, whisk again until mixed well.
• Place a medium sized sauce pot over medium heat on your stove top.
• Add the whole milk.
• Bring milk up to 170°, and let cook for one minute at this temperature.
• Temper the egg mixture by adding just a small amount of hot milk to the mixing bowl.
• Stir constantly, continuing to add milk, until all the milk has been mixed in.
• Return the mixture to the sauce pot and place back over Medium heat.
• Cook the mixture, stirring constantly, until it reaches 170° again and thickens.
• Test by coating a wooden spoon with mixture.
• It should stay separated when you pull your finger through the mixture on the back of spoon.
• Remove sauce pot from heat and place in sink.
• Continue to stir as you let cold water rise up around the outside of the pan just over half way.
• Let the mixture cool completely.
• Place in another container with a lid, cover and refrigerate overnight.
• When ready to freeze...
• Add the pecan pieces to the custard.
• Add whipping cream.
• Add Vanilla extract.
• Place mixture in can of freezer and freeze according to directions for your ice cream maker.
• Enjoy!

FRENCH TOAST BAKE WITH CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread cream cheese in a thick layer onto the bread slices and cut bread into cubes. Layer in the bottom of a 9-inch square baking dish.
• Whisk eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.
• Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.

BUTTERED PECAN ICE CREAM TOPPING

Steps:

• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

BUTTER PECAN ICE CREAM

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
• Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
• Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
• Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
• Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.

PEACH AND TOASTED PECAN ICE CREAM

Steps:

• Whisk together first 3 in gredients in a large heavy saucepan. Gradually whisk in milk and whipping cream, Cook over medium heat, stiffing constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.
• Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stiffing occasionally.
• Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4-5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mizture into cooled cream mixtre.
• Place plastic wrap directly on cream mixture and chill 8-24 hours.
• Meanwhile, melt butter in s small skille over medium heat; add pecans, and cook, stiffing constatnly, 8-9 minutes or until toasted and fragrant. Remove from heat, and sprinkly with 1/4 tsp kosher salt. Cool completely. (about 30 minutes).
• Pour chilled cream misture into frezer container of a 11/2 quart electric ice cream maker, and freeze according to manufacturer's instructions. Before transferring ice cream to and airtight container for further freezing, stir in pecan mixture.

BUTTER PECAN ICE CREAM

Steps:

• Add the pecans, sugar, and butter to an 8-inch skillet.
• Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
• Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
• Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
• In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
• Add in the whipping cream; stir to combine.
• In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
• Stir in pecans.
• Ripen for 4 to 24 hours.