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Caramel Chocolate Pecan Ice Cream from: Barefoot Contessa (posted by Ann)
Joined: Jul 17, 2006
Posted to Thread #16110 at 1:51 am on Sep 9, 2009
I just found this. I've edited the commentary. 'Click' on the Amateur Gourmet site's link to read the 5 star ratings.
"This is the most delicious thing you will ever make in your WHOLE LIFE. It's sinful, you'll go to Hell for it, but now that you're hypnotized you must give up all religion. Throw away that yarmulke, Yitzak. When I snap my fingers you're an atheist--an atheist who eats ice cream.
This is the Barefoot Contessa's caramel chocolate pecan ice cream: I made it last year and didn't give you the recipe. Well I made it again--it's in my freezer right now--and every time I open the freezer door celestial music plays and I hear a voice that says: "GIVE THEM THE RECIPE. THEY DESERVE TO KNOW."
Now for the recipe. Do you want to know the BEST thing about this recipe? Are you ready? It gets better as it freezes! This is unheard of in the ice cream world. All the fresh homemade ice cream I've made gets rock hard in the freezer. But this one--because it's made entirely of cream (no milk!)--stays soft in the freezer and you can eat it for days and weeks after and it will still be soft. In fact, when you make it you can't eat it right out of the ice cream churner (ok, I did) because it will be too soft. You have to put it in tupperware and freeze it. Got it?
This ice cream could be renamed turtle ice cream. That was Contessa's inspiration--Turtles, ya know, the ones with caramel, chocolate and pecans? They're her friend Barbara's favorite. They invented this ice cream together. [Click below to see the recipe...I'm scared to post it verbatim on the main page. That Contessa's married to a lawyer! And he didn't smoke crack in law school!]
I'm halving the recipe for you because half is plenty. If you want 2 quarts, double it."
1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced***
***(she recommends that you use Lindt Lindor truffles--a 3.5 oz package. I found this at CVS and it worked perfectly. The insides of the truffles are gooey, but that's good when you add them to the pecans and stir around and put in the freezer. If you can't find the truffles, use Lindt Swiss Milk Chocolate or, according to her, "any good milk chocolate is fine, too.")
Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.
Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.
Preheat the oven to 350 degrees. Roats the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.
Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. (It may take several batches.) When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.
That's it! It's a rich, sweet, decadent ice cream that you can cherish for weeks after you make it. (Or, if you're compulsive: days.) What a great dish for summer!
Posted by Adam Roberts
One comment: "I made this last year. It was truly incredible. In fact, I will probably start off the ice cream season with it again this year. Some of the steps took much longer than the recipe indicated -- the sugar took 20 min. to dissolve, and the mass of caramel took a very long time to melt into the cream. This isn't a recipe to throw together; you really need to set aside a serious chunk of time. But, oh, it is worth it.
For anyone who doesn't have an ice cream maker, but who already has a Kitchenaid mixer, I use the Kitchenaid ice cream maker attachment, and it works like a charm. It kept me from adding another small appliance to my arsenal. It comes with a freezing bowl and a dasher attachment for the mixer."
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 16110. Ice cream thread? Have we done one of those yet? Can we start with Maria's Malted Milk ice cream? [NT] - cheezz - 7:11pm on 09/07/09 (36)
- 16110. Pistachio-Cardamom Ice Cream - Traca - 10:57pm on 09/12/09 (5)
- Here's my contribution, recipe for Jack Daniel's Chocolate Ice Cream - Steve2 in LA - 1:34am on 09/08/09
- The Depths of Chocolate Ice Cream Not T&T, but adapted recipe of Perfect Scoop by David Lebovitz [LINK] - Ann - 10:57am on 09/15/09
- This is my favorite chocolate ice cream: Chocolate Ganache Ice Cream: - Meryl - 4:20pm on 09/08/09
- From David Lebovitz: Vietnamese Coffee Ice Cream (thanks, Traca): - Meryl - 4:22pm on 09/08/09
- The best Chocolate Gelato: [LINK] - Meryl - 4:24pm on 09/08/09
- David Levoitz's Malted Milk Ice Cream [LINK] - cheezz - 1:04am on 09/09/09
- Decadent Guava Lime Cheesecake Ice Cream [LINK] - cheezz - 1:05am on 09/09/09
- Gianduja Gelato (thanks, Traca!) [LINK] - cheezz - 1:11am on 09/09/09
- Lemon Buttermilk Sherbert from Traca [LINK] - cheezz - 1:12am on 09/09/09
- Chunky Ginger Ice Cream [LINK] - cheezz - 1:13am on 09/09/09
- Chocolate Peanut Butter Ice Cream (Traca) - cheezz - 1:15am on 09/09/09
- Alice Medrich's Bittersweet Chocolate Ice Cream [LINK] - cheezz - 1:43am on 09/09/09
- Pineapple Sorbet from Michael "in Sarasota" [LINK] - cheezz - 1:44am on 09/09/09
- Bing Cherry, Chocolate Chip, Walnut Ice Cream from Richard in Cincy [LINK] - cheezz - 1:47am on 09/09/09
- Rum Ice Cream from Traca [LINK] - cheezz - 1:47am on 09/09/09
- Cherry Sherbert, from Traca [LINK] - cheezz - 1:48am on 09/09/09
- Blueberry Sherbert, from Traca [LINK] - cheezz - 1:48am on 09/09/09
- Aint Tee's Luscious Lemon Ice Cream, from Traca [LINK] - cheezz - 1:50am on 09/09/09
- Caramel Chocolate Pecan Ice Cream from: Barefoot Contessa (posted by Ann) [LINK] - cheezz - 1:51am on 09/09/09
- Malted, Salted Caramel Ice Cream, by Traca [LINK] - cheezz - 1:54am on 09/09/09
- Peanut Butter Swirl Ice Cream, by Traca [LINK] - cheezz - 1:55am on 09/09/09
- Grandmother [LINK] - Ann - 9:02am on 09/09/09
- Rec: Roasted Banana Ice Cream - MoNJ - 1:12pm on 09/09/09
- Chez Panisse Desserts: Cinnamon Apple Ice Cream [LINK] - Ann - 10:49pm on 09/09/09
- Rec: Dulce de Leche Ice Cream [LINK] - Pat-NoCal - 4:58am on 09/10/09
- Coffee Granita with Sambuca Cream and Chocolate Shavings [LINK] - Shaun in TO - 3:03pm on 09/10/09
- Calvados Sorbet [LINK] - Shaun in TO - 3:05pm on 09/10/09
- Strawberry Sorbet from the River Caf [LINK] - Shaun in TO - 3:08pm on 09/10/09
- Coconut Ice Cream - Shaun in TO - 3:09pm on 09/10/09
- Strawberry Mascarpone Ice Cream - MariaDNoCA - 8:39am on 09/11/09
- Chocolate-Peanut Butter Ice Cream - Traca - 10:54pm on 09/12/09