WHO: MrsMehitabel is new to the Finalist circle, and with this ice cream, we're wondering where she's been all our lives.
WHAT: The butter pecan ice cream of our dreams.
HOW: Brown some butter, then make a quick, non-custard base. Get yourself some cones somewhere during this process.
WHY WE LOVE IT: Browning the butter makes butter pecan ice cream grow up, and fast. The flavor is rich, deeply nutty, and a big step up from the ice-cream-stand butter pecan of summer vacations past. Our base looked just slightly grainy before it went into the machine; if yours does too, don't worry about a thing -- this will churn into the creamiest, smoothest ice cream you've had in a while.
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Every finalist starts with a pretty mise. Ready? Let's go.
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Soon, the smell of browned butter will fill up your kitchen. (You're welcome.)
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When it has a deep brown color, pour it off into a jar to let it settle.
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Then pour out the clarified butter, but stop when you get to the solids.
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Return those to the pan -- that's what will give your ice cream its nutty flavor.
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Onward with the base! Milk and heavy cream are next.
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And then brown sugar.
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A little corn syrup, too. Then bring it up to a boil and let it roll for 4 minutes.
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You will have made a cornstarch slurry earlier -- add that now. Add the sour cream too, and cook for just a minute. Et voila! A base.
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Once it's chilled, pour it into your ice cream maker and wait, patiently. Mix in the pecans before you freeze.
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