Ingredients:
- 1 cup cranberries, fresh or frozen
- 1/4 cup brown butter
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter
Instructions:
Cranberries should be cooked in a saucepan with a little water until they burst and get soft
Take it off the heat and let it cool down
Put the butter in a different saucepan and brown it over medium-low heat
Then take it off the heat and set it aside
Whisk the egg yolks and sugar together in a bowl until the mixture is pale and creamy
Put heavy cream, whole milk, and brown butter in a different saucepan
While on medium heat, bring to a gentle boil
Slowly add the hot cream mixture to the egg yolk mixture while whisking all the time to temper the eggs
Put the mixture back in the saucepan
Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon
Press down on the cranberries to get the flavor out of them as you strain the mixture into a clean bowl
Throw away the cranberry solids
Add the cooled cranberries and vanilla extract and mix well
Put the mixture in the fridge for at least 4 hours, or until it is completely cold
While thats going on, make the candied pecans
Melt the butter in a pan over medium-low heat
Add the pecans and brown sugar
Keep stirring the mixture for about 5 minutes, or until the pecans are caramelized and smell good
Turn off the heat and place the paper on a flat surface to cool
Follow the directions that came with the ice cream maker to churn the chilled ice cream mixture
Add the candy pecans in the last few minutes of churning
Put the churned ice cream in a container that can go in the freezer
Cover it and freeze it for at least 4 hours, or overnight, until it is firm
Serve and have fun
No comments:
Post a Comment