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
Whole milk, to fill ice cream canister ¾ full or to fill line
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.
TrackBack: 7:08 PM, 1 October 2003
» Letter of the day: H from One Fine Jay
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