So what recipe has dragged me out of my blogging slumber do you ask? This... It also helps that I bought my husband the ice cream maker attachment for our lovely Kitchenaid mixer.
It sounds like this recipe may be an adapted version by Saveur using a Jeni's Splendid ice cream base. Aside from the painful wait of letting this set up in the freezer, the recipe wasn't too complicated and it was relatively easy to follow. I also liked that it didn't have raw eggs in it, which just weirds me out.
BLACKSTRAP MOLASSES + PECAN PRALINE ICE CREAM!!!!! YASSS!!!
Molasses and Pecan Praline Ice Cream |
Recipe found on Saveur. Makes about one quart.
For the Ice Cream
2 cups milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. blackstrap molasses
1⁄4 tsp. kosher salt
3 tbsp. cream cheese, softened
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. blackstrap molasses
1⁄4 tsp. kosher salt
3 tbsp. cream cheese, softened
For the Praline
1 cup pecans (I chopped first then measured)
2 tbsp. light brown sugar
2 tbsp. blackstrap molasses
1 tbsp. unsalted butter, melted
1⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
2 tbsp. light brown sugar
2 tbsp. blackstrap molasses
1 tbsp. unsalted butter, melted
1⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
Instructions
Make the ice cream: In a bowl, stir together 1⁄4 cup milk and the cornstarch; set aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, molasses, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in cornstarch/milk mix. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.
Make the praline: Combine pecans, brown sugar, molasses, butter, cinnamon, and salt on a lined baking sheet (I used a silpat knock off from Amazon that worked great) and bake until bubbly and dark, about 12 minutes. Cool, roughly chop, and fold into churned ice cream.
Transfer ice cream to a storage container (I love these Tovolo containers) and freeze until set. I waited two hours and it wasn't set up enough, but it was great after leaving it overnight. 4 hours may be enough as well if you can't stand to wait.