I made that!

Cobblers Make Me Happy. And Homemade Ice Cream Too.

Posted in All Sugar All The Time, The Creamery by brandi on March 18, 2009

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.

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Then I made a maple custard base for the ice cream.

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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.

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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.

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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.

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Then placed the chunks on my chopped and spiced apples.

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Then it all went into the oven for a while, until my biscuits were nice and puffed and browned.

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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.

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MAPLE BUTTER PECAN ICE CREAM RECIPE (adapted from Gourmet magazine):

Ingredients:
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.

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