68 Days of Gourmet: Day 44
I’ve wanted the ice cream maker attachment for my KitchenAid mixer for years now. They’re not that expensive, I don’t know why I didn’t just buy it for myself. I was so excited to finally receive the attachment this year for Christmas. I conducted a little poll a few weeks ago on Twitter to see what flavor of ice cream I should make for the first batch. The crowd favorites were Salted Caramel and Maple Butter Pecan. I decided to go with the Maple Butter Pecan because the method was a little simpler. But the Salted Caramel will definitely be making an appearance soon!
This ice cream is so good. How can it not be with pure maple syrup, heavy cream, whole milk and toasted pecans? It’s definitely a splurge. I could only eat a small scoop of this at a time because it was so rich – and this is coming from a huge ice cream fan! I think that I’ll save recipes like this for special occasions and try to use lighter ice cream recipes for everyday consumption.
So after taking two rest days last week, I managed to step it up on the fitness front over the weekend. I attended two 90 minute hot yoga classes and ran 3.5 miles with the pup (in the snow!!!). My leg is definitely still super sore and I have to ice it right when I get in from running but I can make it through short distances. I’m excited to share that my yoga practice was on this weekend. I was feeling really strong and balanced. Loved it.
This morning I taught BodyPump and couldn’t resist taking Sullie for a quick 3-miler when I got home from work. Love that it’s staying light until after 6 p.m.
And I leave you with a cute picture of Sullie in the powdery soft snow we received unexpectedly this weekend and the recipe for delicious Maple Butter Pecan Ice Cream!
Maple Butter Pecan Ice Cream
(Recipe source Gourmet, August 1997)
3/4 cup pecans, coarsely chopped
1 tablespoon unsalted butter
2 cups heavy cream
1/2 cup milk
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1/2 teaspoon maple extract (I substituted vanilla extract)
In a small skillet over medium heat, melt butter. Add pecans and toast, stirring occasionally, until golden and fragrant, about 5 minutes. Season with salt, to taste. Cool pecans and chill. (Buttered pecans may be made up to 3 days ahead and chilled.)
In a medium heavy saucepan bring cream, milk, maple syrup and salt just until boiling, stirring occasionally. In a separate medium bowl beat yolks until smooth. Slowly add hot cream mixture to egg yolks in a slow stream, whisking constantly, and then pour back into saucepan. Cook custard over low heat, stirring constantly, until a thermometer registers 170 degrees. (I did not have to reheat my custard in the saucepan, it was already 170 after being added to egg yolks.) Pour custard through a sieve into a clean bowl and cool. Stir in extract. Cover surface of custard with plastic wrap and chill, at least 3 hours or overnight.
Freeze custard in an ice-cream maker (following the instructions for your manufacturer). Fold in chilled pecans. Transfer ice cream to an airtight container and place in freezer to harden. Ice cream will keep for about 1-2 weeks.
Yield: 1 quart