Doppler Dave's Favorite Pecan Praline Ice Cream
This is a delicious ice cream, perfect for the hot weather, or make it for a summer party or gathering. This ice cream is great with pecan pie, or serve it with hot fudge topping.
- 2 cups heavy cream
- 1 1/2 cups milk
- 1 cup packed light brown sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 2/3 cup chopped pecans
In a medium saucepan, combine cream, milk, and brown sugar. Cook over medium low heat, stirring frequently, until the mixture is hot and sugar has dissolved. In a bowl, whisk egg yolks together. Whisk in about 1 cup of the hot mixture, then return to the pan and continue whisking until well blended. Continue cooking for about 5 to 7 minutes, until the mixture coats a spoon (the mixture will not run when you run your finger through the coating of the spoon). Stir in vanilla and pecans and let cool completely.
Freeze according to manufacturer's instructions for freezing ice cream. Pack the frozen mixture into a container and freeze until solid. Store leftovers in the freezer.
Makes about 1 quart.
Makes about 1 quart.
Amanda's Favorite Ice Cream
- Peanut Butter Fudge Ice Cream, with homemade PB fudge poured on top with Reese's Pieces (Don't forget the whip cream)
Bear's Butterscotch Ice Cream
- 1 cup firmly packed brown sugar
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 1/2 cups whipping cream
- 2 cups half and half (light cream)
- 6 large egg yolks
In a 1-2 quart pan over medium heat, stir sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth, remove butterscotch mixture from heat.
In a 3-4 quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half and half, bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickend, 2-4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours, or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacture's instructions. Serve softly frozen or transfer to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
"Shotgun" Shel's Bacon Ice Cream
For the candied bacon;
5 strips bacon
about 2 tablespoons light brown sugar
For the ice cream custard:
3 tablespoons (45g) salted butter
3/4 cup (packed) brown sugar (170g), light or dark (you can use
2&3/4 (675ml) cup half-and-half
5 large egg yolks
1/4 teaspoon vanilla extract
optional: 1/4 teaspoon ground cinnamon
1. To candy the bacon, preheat the oven to 400F (200C).
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
5. Once crisp and cool, chop into little pieces, about the size of grains of rice.
(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add vanilla and cinnamon, if using.
10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
11. If you don't want to go through the trouble of making the actual ice cream, a half gallon of Blue Bell Vanilla works perfect as well.