The Finch Formerly Known As Gold

1 October 2003

Whatever you do, don't eat it fast

And now, the recipe for Honey Pecan Ice Cream, the very recipe that won the blue ribbon at the Oklahoma State Fair this past month:

HONEY ROASTED PECANS: 1½ cup chopped pecans 2 tablespoons butter, melted 2 tablespoons honey

ICE CREAM:
6 tablespoons butter
2 cups brown sugar, packed
3 tablespoons light corn syrup
¼ teaspoon salt
1 quart half and half
5 egg yolks, beaten
1 tablespoon vanilla
2 tablespoons honey
1 tablespoon caramel extract
3 cups heavy cream

Whole milk, to fill ice cream canister ¾ full or to fill line

To prepare Honey Roasted Pecans, mix together pecans, butter and honey. Place on nonstick aluminum foil-lined pan and bake in 350-degree oven for 8-10 minutes or until lightly browned. Cool.

In saucepan, melt butter over medium heat. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently. Remove from heat.

Add the half and half and salt. Stir in egg yolks. Slowly bring to boil, stirring often.

Add vanilla, honey and caramel extract. Stir, strain, cover and chill.

Pour ice cream mixture and heavy cream into freezer canister and add enough whole milk to fill ¾ full or to fill line. Freeze according to manufacturer's instructions.

When ice cream is frozen, remove dasher, add Honey Roasted Pecans and mix into ice cream. Replace cover on canister, cover with ice and let ripen at least 1 hour before serving. Makes 1 gallon.

Winning recipe by Rosalie Seebeck, Bethany, Oklahoma.

And here's what she beat to get that blue ribbon.

Posted at 7:54 AM to Soonerland


TrackBack: 7:08 PM, 1 October 2003
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