Wednesday, September 12, 2007

Honey Pecan

This turned out really well. It has a strong honey taste, cut by the roasted pecans. And the pecans aren't hard and frozen, but soft and firm. I might change the milk/cream ratio if I did it again, 2 cups cream and 1 cup milk, but that would make it really rich with all the eggs.

2 cups whole milk
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
1/2 cup coarsely chopped roasted pecans

Put milk and honey into a medium saucepan. Stir until honey dissolves. Bring just to a boil. Meanwhile whisk egg yolks and sugar together in a bowl. Slowly add 1 cup of the scalded milk and honey to the eggs. Then add milk egg mixture to the rest of the milk in the saucepan. Add the cream and stir over low heat until mixture coats the back of a spoon. Chill completely and churn.


bda said...

Eggless Version

Omit the eggs, and use 2 cups of cream and 1 cup of milk. You will also need 1/8 tsp guar gum - otherwise use the same quantities listed in the original recipe.

Dissolve honey in milk - there's no need to bring it to a boil here, it only takes a little bit of heat to dissolve, and then the mixture will chill more quickly.

Mix 1/8 tsp guar gum with the sugar, and whisk into the cream. Then whisk together with the honey/milk mixture. Chill, then freeze normally in maker, adding roasted pecans ~2 minutes before it's done.

Googlebot said...

I now make this with 2 c cream, 1 c milk.