HAPPY NEW YEAR EVERYONE !!!!!
Butter Pecan Ice Cream Recipe
29 Dec
- I know it’s winter, but what to do 
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Ingredients
- 6 large egg yolks
- 6 Tbsp butter
- 1 cup brown sugar
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla
- 1 cup pecans
Special equipment needed
An ice cream maker
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Method
1 In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.
2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.
4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
5 Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
8 While the mixture is chilling, preheat the oven to 350°F. Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
Yield: Makes 1 1/2 quarts.
my lovely and simple vanilla cupcakes
18 Dec
you should try my new recipe. It’s yummy, and easy..
I made the creme on top, it consists of cheese.. just one cube 
Ingredients:
- 1/4 cup of flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon of salt
- 1/2 cup softened butter
- 3/4 cup of white sugar
- 2 medium sized eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of milk
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REALLY EASY, ALL YOU HAVE TO DO IS ::
1) preheat oven to 180c`, prepare the cupcakes batter
2) sift flour, add baking powder and add salt.
3) in other bowl, add the sugar and the butter, mix them well, until it appears creamy and yellow.
4) add one egg, and beat until it dissolves, then add the other and beat well.
5) add the vanilla extract and beat well.
6) finally: add the milk and the flour, mix and beat well. Place it in the oven for 22 minutes.
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the topping and the creme (( optional ))
but mine was:
whipped creme and 1 cube of creamed cheese. mix them well until it becomes fluffy.
then decorate it.
——————— HAVE FUN <3
odnms
