Tipsy Chocolate Pecan Crunch Ice Cream Part Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
1 cup: Pecan halves,
2 cup: Heavy cream,
2 cup: Granulated sugar,
2 cup: Half-and-half,
1/4 t: Lemon juice,
8: Egg yolks,
1 ounce: Unsweetened chocolate, broken into 1/2 oz pcs
1/4 cup: Myers Dark Rum,
Directions:
EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2
1/2-qt. saucepan, whisk, metal spoon, cooks knife, cutting board, 2-qt.
plastic container w/ lid, electric mixer with paddle, rubber spatula,
instant-read test thermometer, 2 stainless steel bowls (1 large), ice cream
freezer
Preheat the oven to 325 degrees. Toast the pecan halves on a baking sheet
in the preheated oven for 10 to 12 minutes. Cool to room temperature.
Combine 1 1/4 cups of sugar and the lemon juice in a 2 1/2-qt saucepan.
Stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 8 to 10 minutes over medium-high heat, stirring
constantly with a whisk to break up any lumps (the sugar will first turn
clear as it liquefies, then light brown as it caramelizes). Remove the
saucepan from the heat. Add the unsweetened chocolate and stir gently to
blend. Pour the chocolate-caramel mixture over the pecans and stir with a
spoon to completely coat the pecans with the chocolate caramel; spread the
mixture evenly over the bottom of the baking sheet. Freeze the chocolate
pecan crunch for 20 minutes. Remove from the freezer. Chop the chocolate
pecan crunch into 1/4" pieces. Store in a sealed plastic container in the
freezer until needed.
Continued >>>
Source from luhu.jp
1/2-qt. saucepan, whisk, metal spoon, cooks knife, cutting board, 2-qt.
plastic container w/ lid, electric mixer with paddle, rubber spatula,
instant-read test thermometer, 2 stainless steel bowls (1 large), ice cream
freezer
Preheat the oven to 325 degrees. Toast the pecan halves on a baking sheet
in the preheated oven for 10 to 12 minutes. Cool to room temperature.
Combine 1 1/4 cups of sugar and the lemon juice in a 2 1/2-qt saucepan.
Stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 8 to 10 minutes over medium-high heat, stirring
constantly with a whisk to break up any lumps (the sugar will first turn
clear as it liquefies, then light brown as it caramelizes). Remove the
saucepan from the heat. Add the unsweetened chocolate and stir gently to
blend. Pour the chocolate-caramel mixture over the pecans and stir with a
spoon to completely coat the pecans with the chocolate caramel; spread the
mixture evenly over the bottom of the baking sheet. Freeze the chocolate
pecan crunch for 20 minutes. Remove from the freezer. Chop the chocolate
pecan crunch into 1/4" pieces. Store in a sealed plastic container in the
freezer until needed.
Continued >>>
Source from luhu.jp