Sunnys Butter Pecan Ice Cream Food

BUTTERMILK-PECAN ICE CREAM

Steps:

• Make the mix.
• Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.
• Pour into a bag.
• Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.
• Fill your container.
• Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.
• Start shaking!
• Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!
• Serve and eat.
• For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.
• Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
• Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

BUTTER PECAN ICE CREAM

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).
• Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
• Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).
• Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
• Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.

SUNNY'S EASY BUTTER CHICKEN

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

BUTTER PECAN ICE CREAM

Steps:

• In a large skillet, melt the butter over medium heat.
• Add the pecans and saute until the butter begins to turn golden brown.
• Remove the skillet from the heat and strain the butter into a stainless steel container and reserve.
• Cool to room temperature.
• Reserve the pecans in a separate container.
• In a 2 quart heavy bottomed saucepan, combine the milk, cream and 1/2 cup of the sugar.
• Heat until just scalded.
• Do Not Boil.
• Remove from the heat and set aside.
• In a large stainless steel bowl, whisk together the egg yolks and the remaining 1/2 cup sugar until well blended.
• Place the bowl over boiling water (or use a double boiler) and, whisking constantly, heat until hot to the touch, about 110 degrees.
• Slowly add the scalded milk mixture to the yolk mixture, whisking constantly.
• After thoroughly mixing, strain through a mesh strainer into the reserved butter and whisk together.
• Chill in the refrigerator, then freeze in an ice cream machine according to the manufacturer's directions. When the ice cream begins to stiffen, sprinkle in reserved pecans and continue to churn until the nuts are evenly incorporated and the ice cream is thick.
• To serve: Serve the ice cream in individual dishes topped with Caramel Sauce (see recipe I posted recipe #117551).
• Makes 8-10 servings.

BEN & JERRY'S BUTTER PECAN ICE CREAM

Steps:

• Melt the butter in a heavy skillet over low heat.
• Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown.
• Drain the butter into a small bowl.
• Transfer the pecans to another bowl and let cool.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Add the melted butter and blend.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
• After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done.