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Butter Pecan Ice Cream

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Butter Pecan Ice Cream

It’s June. The heat and humidity are already unbearable. It makes me want to learn delicious, healthy frozen recipes to help endure the heat. I found a butter pecan ice cream recipe while browsing the Internet, and after three tries and a few changes in quantities and ingredients, I can finally say that I’m proud of the result.

Here’s what you need:

I didn't have a pretty bowl, so I served my ice cream in a cantaloupe.

I didn’t have a pretty bowl, so I served my ice cream in a cantaloupe.

Ingredients:

  • 1/3 cup chopped pecans
  • 1 Tablespoon butter
  • 1 teaspoon sugar
  • 1 1/2 cup whole milk
  • 3/4 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

The first step is to lightly toast the pecans. In a skillet, melt the butter over medium heat and add the pecans. Constantly stir for 2 minutes, then reduce heat, add a teaspoon of sugar and stir for another 2 minutes. Be careful not to burn the pecans. Remove from heat and cool.

In a double boiler, heat the whole milk. When it starts to bubble but before it boils, add the brown sugar and stir until dissolved.

Pour some of the hot cream mixture (just around 1/2 cup) into the eggs and whisk. Return the egg and cream mixture to the double broiler. Cook over low heat and stir constantly until the mixture coats the back of a metal spoon. It takes 3 minutes.

Remove from the heat and immediately cool the pan in a bowl of ice water, to fully stop the eggs from cooking. Stir for 2 minutes and refrigerate.

In a mixing bowl, pour the heavy cream and vanilla extract. Whip the cream so it expands and stop before it forms soft peaks. Refrigerate with the custard mixture overnight.

The next day, combine the heavy cream and custard. Pour in your ice cream machine (1 quart), add the toasted pecans, and follow the manufacturer’s instructions. I let mine churn for about 12 minutes.

Eat as is, or place in a plastic container in the freezer to let it harden. Et voilà!

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Best Gluten-Free Pecan Pie

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Best Gluten-Free Pecan Pie

The first time I made pecan pie was for Thanksgiving (yes, today!) and it was a huge success: everyone loved it and no one noticed it was gluten-free. Which made me extremely happy because the filling I made for the pie is so easy to make, it’s impossible to fail. And it only takes 2 minutes to put together! I used this recipe as a guide and I really didn’t change much; I only gluten-freed it. Here’s what you need.

Simple and delicious!

Ingredients

  • 2 eggs
  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 Tablespoon chickpea flour
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • Gluten free 9″ pie crust

Preheat the oven to 400F.

In a large mixing bowl, beat the eggs until foamy. Stir in the melted butter. Add the sugar, chickpea flour, milk and vanilla and combine well. Finally, add the pecans and pour the filling in the 9″ pie crust. Note that my recipe for pie crust (listed above in the ingredient list) is for a double pie crust, so just cut the ingredients in half.

Bake the pie in the preheated oven for 10 minutes at 400F. Then, turn the heat down to 350F and bake for an extra 30-40 minutes. You don’t want to overbake and burn the crust, but you also don’t want to undercook and have the filling be runny. So after 30 minutes, keep an eye on the oven to make sure it comes out perfect!

Cool the pie before serving: I know I prefer mine cold or at room temperature.

Enjoy this simple Holiday recipe, I promise everyone will love it!

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