Sweet-savory pecans are the perfect counterpoint to coffee ice cream. Consider making a double batch of the addictive pecans for snacking. 6 servings
Ice Cream
3 cups heavy whipping cream, divided
1 cup whole milk
6 large egg yolks
¾ cup mild-flavored (light) molasses
¼ cup sugar
2 tablespoons instant coffee crystals
Pecans
¼ cup mild-flavored (light) molasses
¼ cup sugarPinch of salt
2 cups pecan halves
ICE CREAM: Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses, and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir constantly over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium bowl. Mix in coffee crystals, then remaining 1 cup cream. Cover and refrigerate coffee custard until well chilled.
Process coffee custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
PECANS: Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Line another large baking sheet with waxed paper. Combine molasses, sugar, and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered baking sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined baking sheet and separate with 2 forks. Cool completely.
DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Brown butter is simply butter that has been cooked until it has an amber color and nutty flavor. But what it does to this ice cream is nothing less than spectacular, adding rich complexity. It’s perfect with the stirred-in bits of sweet, crunchy peanut brittle. Makes about 1 quart
6 tablespoons (¾ stick) unsalted butter
2 cups heavy whipping cream
1 cup whole milk
6 large egg yolks
⅓ cup sugar
⅓ cup (packed) dark brown sugar
¼ teaspoon salt
¾ teaspoon vanilla extract
¾ cup coarsely chopped peanut brittle
Melt butter in small skillet over medium-low heat. Cook until butter is dark amber, stirring occasionally and watching closely to avoid burning, about 6 minutes. Pour through fine strainer into small bowl.
Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl [1]. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container [2] and stir in peanut brittle [3]. Freeze until firm, about 4 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.Technique Tip: Browning ButterHow does butter brown? It’s simple: Butter is made up of three basic components—water, milk solids, and milk fat. As the melted butter cooks in the skillet, the water boils off and the milk solids begin to turn brown. You’ll know your brown butter is ready when it’s a deep amber color and smells nutty.
Ice cream goes southwestern. Spicy cayenne and black pepper walnuts are stirred in at the last minute, and brown sugar gives the ice cream a subtle caramel flavor. Makes about 1½ quarts
1½ cups whole milk
1½ cups heavy whipping cream
1 cup (packed) golden brown sugar
6 large egg yolksPinch of salt
1 cup walnut pieces
1 tablespoon vegetable oil
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
Preheat oven to 375°F. Bring milk and cream to simmer in heavy medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl to blend; gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into bowl; chill until cold.
Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
Process custard in ice-cream maker according to manufacturer’s instructions, adding walnuts during last 5 minutes of churning. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen.
Frozen Desserts, DefinedICE CREAM: A frozen dessert made from milk and/or cream. By law, commercial ice cream must contain at least 10% milk fat (or 8% for chocolate ice cream). In the context of home cooking, traditional ice cream is made from a sweetened custard (a mixture of milk and/or cream and egg yolks), which gives it a rich taste and a creamy texture.GELATO: Italian ice cream that is often more intense in flavor than American-style ice cream. There are many styles of gelato, but it is usually lower in fat than ice cream.SORBET: A frozen dessert made without milk. Most sorbets are made from water, sugar, and fruit puree (egg whites are sometimes added). Sorbets are intensely flavored and have a somewhat icy texture.GRANITA: Granitas are like shaved ice—only better. They’re not topped with a sweet syrup; instead, the ice is made from the syrup (usually a sweetened fruit puree or juice) and flaked into crystals using a fork.PARFAIT: A layered frozen dessert, usually served in a tall parfait glass that shows off each of the layers.SEMIFREDDO: Meaning “half cold,” semifreddo is a classic Italian dessert that is partially frozen in a baking pan (no icecream maker required). Mixing whipped cream and a little alcohol into ice cream prevents the mixture from freezing solid.
Sometimes plain old vanilla just won’t do. A scoop of orange-flavored ice cream—so simple to prepare—adds intrigue to warm cherry pie, spiced apple crumble, or dark chocolate cake. Makes about 2⅓ cups