Saturday, August 4, 2007

The Salty Adventures of Milkfat and Mr. Pecan

Warning - this recipe has a salty roasted butter taste, different from any commercial butter pecan I've tried.

Butter Pecan Ice Cream Recipe

Basic Sweet Cream Recipe (or your favorite ice cream base)
1/2 c (1 stick) butter
1 c pecan halves
1/2 tsp salt

Melt the butter, add pecans and salt, saute until brown. Separate the butter and pecans and let cool.

Perpare the ice cream base. When the butter is room temp, or as cool as you can get it while still melted, add to the ice cream base. Freeze etc as normal, adding the pecans when the ice cream is almost finished.

When I tried this ice cream straight out of the maker, I was disgusted with how salty it was. After a day in the freezer it mellowed out a bit, and it goes well with angel food cake.

Next time I make butter pecan I plan to add some vanilla, and maybe leave out the salt completely. If I do add salt, it will be 1/8 tsp, not 1/2 as this recipe calls for.

I like this ice cream better along with a cake or bread, to cut the saltiness. I am going to try Welsh Cakes (buttery skillet cakes). Pancakes might be good too, perhaps with a banana thrown into the mix...

1 comment:

Googlebot said...

The power went out halfway through churning this, so I refrigerated it and tried again later. But the butter had frozen into miniscule chunks that got stuck in my teeth when I ate it. I'm not sure I would try it again. Not a big fan of the flavor, even if the butter got properly incorporated.