Borrowing this ice cream machine from my landlords has been very…dangerous. I just want to stay home spinning ice cream forever. When I’m not, all I can think about is ice cream flavors. I still have stacks of pecans to get through, so a butter pecan ice cream seemed appropriate. And then I found a recipe for a maple butter pecan in Gourmet magazine, and there was no turning back. I first fried the pecans in some butter, until it just started to brown.
Then I made a maple custard base for the ice cream.
After my custard chilled in the fridge for a bit, I spun it in the ice cream machine and put it in the freezer to finish out its freezing.
While that was going on, I needed a dessert. Something to serve that ice cream on. Since it’s almost time to say goodbye to local apples, but not quite time to say hello to strawberries (oh my god – you just WAIT, I am going to DESTROY some berries this summer), I decided to go with a classic, an apple cobbler.
Really, cobblers are like my two favorite things combined into one: delicious local fruit and biscuits. Need I say more. Obviously I do, or I wouldn’t have a blog. So here goes:
First things first – the biscuits. I’m still in the experimental phase with cobbler biscuit recipes. Being a bama girl, I like my biscuits crispy. As in, you could potentially do some damage if you threw them at someone. But that seems a bit much for a dessert, not quite delicate enough. But squishy, doughy biscuits are so…not what I want. So I’m looking for the happy medium. One thing I do know is not to overmix those puppies. You want to see that butter in the dough.
I let the dough hang out in the freezer for a while (you know, to get to know the ice cream a little better), and then cut it into chunks.
Then placed the chunks on my chopped and spiced apples.
Then it all went into the oven for a while, until my biscuits were nice and puffed and browned.
And after a little cooling, it was ready to be served with my maple pecan ice cream. And completely devoured it was. I even ate it for breakfast this morning.
MAPLE BUTTER PECAN ICE CREAM RECIPE (adapted from Gourmet magazine):
3/4 cup pecans
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
-Coarsely chop pecans. In a skillet melt butter. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill.
-In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
-Freeze custard in an ice-cream maker. Fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden.