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Buttered Pecan Ice Cream

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Buttered Pecan Ice Cream

Where did the summer go already?   We apologize for being MIA lately on 2 Sisters 2 Cities.  Things have certainly been busy around here.   I visited M last week for a few days to meet baby N and see most of my family.   We had a really great time and had a lot of delicious food (which is always the case when my family comes together.)  I got to catch a glimpse of M’s day-to-day life with two babies and was it ever exhausting!   I give her a lot of credit for what she does all day!  The weekends leading up to the visit, I worked on making a quilt for my new nephew that would match his nursery color theme.   I found a blog on how to make a simple crib quilt and created it in about 2 weekends.   The results were so cute and M really loved the quilt.   I took pictures as I was creating it and I’m planning on sharing them with you after M reveals the nursery.

Cake Cone of Buttered Pecan Ice Cream

Before we go into pumpkin and soup recipes for fall, I wanted to share with you one more summer ice cream recipe I made with my ice cream maker.    After making the pistachio ice cream and  the s’more ice cream,   I decided it was time to make another nut-based ice cream.  Buttered pecan ice cream is one of my favorites and it was really easy to create in my ice cream maker.   I bought cake cones at the grocery store for this batch of ice cream and enjoyed a cone for dessert every few nights.   New to making ice cream?  Try this one first, it’s so easy!

Bowl of Buttered Pecan Ice Cream

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Buttered Pecan Ice Cream
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Ingredients
  • 1 cup packed light brown sugar
  • ½ cup water
  • ⅛ tsp. salt
  • 2 large eggs
  • 2 tbsp. unsalted butter
  • 1 cup whole milk
  • 1 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 cup chopped toasted pecans
Instructions
  1. In a saucepan, mix together brown sugar, water, and salt and bring to a boil. Stir until sugar dissolves. Let syrup boil for 2 minutes.
  2. Next, in a medium heatproof bowl beat eggs together. Slow beat the syrup mixture in to the egg mixture.
  3. Add egg mixture to a double boiler or a heat proof bowl rested on a sauce pan with a few inches of water. Stir constantly until mixture reaches 175 degrees F and coats a spoon. Stir in unsalted butter and stir until melted.
  4. Strain the mixture into a medium bowl, cover with plastic wrap, and let cool in the refrigerator.
  5. Once cold, mix in milk and vanilla extract.
  6. In the bowl of a mixer fitted with whisk attachment, whisk the heavy cream until it forms soft peaks. Fold the whipped cream into the egg mixture.
  7. Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Once the ice cream is done, fold in the chopped toasted pecans. Transfer to an ice cream container and place in the freezer to harden further. Enjoy!

Source- Adapted from Brown Eyed Baker

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S’more Ice Cream

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S'more Ice Cream for Dessert

Happy Fourth of July everyone!   I hope you have a great menu planned for your long weekend . I am sure with all this time off, my boyfriend and I will be cooking/baking up a storm.   Here is a last minute dessert idea to celebrate your Independence Day with.

Last weekend I tested out another new flavor of ice cream with my new ice cream maker.  The pistachio ice cream I made first had turned out so well I was excited to try another flavor. Since it is Fourth of July weekend,  I thought it would be the perfect opportunity to make some s’more ice cream.   This ice cream has toasted marshmallow-flavored ice cream with graham cracker pieces and fudgy layers, making it the perfect dessert for summer time.   I could have really just stopped at the toasted marshmallow ice cream because the flavor was incredible!  It would also be the perfect ice cream to make s’more ice cream sandwiches with, by layering the marshmallow ice cream between a layer of Hershey’s chocolate squares and graham cracker halves.  However you decide to make this ice cream, you will be happy with the results!  I scream, you scream, we all scream for ice cream!!  (If you look close enough to my picture you can see my boyfriend watching tv in the background..whooops!)

S'more Ice Cream

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S'more Ice Cream
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Ingredients
For Toasted Marshmallow Ice Cream:
  • 1 bag marshmallows, preferably large but small will do
  • 1 tbsp. vanilla bean paste
  • 2 cups whole milk
  • 5 egg yolks
  • ½ cup sugar
  • Pinch of salt
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
For the Fudge Layers
  • ½ cup granulated sugar
  • ½ cup water
  • ⅓ cup light corn syrup
  • 6 tbsp. Dutch-process cocoa powder
  • ½ teaspoon vanilla extract
To add to Ice Cream:
  • 1½ cups coarsely chopped honey graham crackers
Instructions
  1. Line a baking sheet with parchment paper. Place marshmallows on baking sheet. Place the pan under the broiler for 30 seconds to 1 minute until toasted, watch closely because they will burn easily. Turn marshmallows over and toast the other side the same way. Once both sides are toasted, place marshmallows in a blender and set aside.
  2. Add milk to a medium saucepan, add in vanilla bean paste and slowly bring mixture to a simmer.
  3. In a large heatproof bowl beat the egg yolks, sugar and salt together with a whisk. Slowly add warmed milk to the egg mixture and return to saucepan. Heat mixture over medium-low heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula (around 170-175 degrees F.) Pour the custard through a metal strainer into a large bowl. Let cool for 15 minutes.
  4. Add the custard into the blender (where the toasted marshmallows are) and blend together until the marshmallows are completely broken down. Add heavy cream and vanilla extract to blender and blend for 10-15 second to combine. Pour the mixture into lidded container and refrigerate overnight.
  5. To make Fudge Layers: In a medium saucepan set over medium heat, whisk together sugar, water, corn syrup, and cocoa powder. Whisk the entire time, until the mixture comes to a low boil. Allow mixture to boil for one minute, continuing to whisk. Remove the chocolate sauce from heat and stir in vanilla extract. Add mixture to a jar or an air-tight container and let cool before covering. Place in the refrigerator and let cool for at least 2 hours before layering into ice cream.
  6. Before adding the custard to the ice cream maker, stir vigorously until mixture is smooth. Add custard to your ice cream maker and churn ice cream according to manufacturer’s instructions. When ice cream is done, gently fold in chopped graham crackers with a rubber spatula. On the bottom of the container you plan to store ice cream in, add a layer of fudge sauce to the bottom. Scoop the ice cream into the container, adding layers of the fudge sauce between layers of ice cream (do not stir the ice cream at this point since you will want the layers of fudge.) Continue layering ice cream and fudge sauce, ending with an ice cream layer. Cover container and freeze ice cream until firmer, about 2-3 hours.

Source-  Adapted from Brown Eyed Baker

sisterk (2)

Pistachio Ice Cream

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Pistachio Ice Cream

I finally indulged in a KitchenAid ice cream maker attachment for my mixer the other weekend.   I was planning to wait for my birthday that is in a few weeks, but I found a really great deal on one that I could not say no to.  It was extremely difficult to decide on what flavor ice cream I wanted to create first.    I read through lists and lists of flavors as my boyfriend and I drove to the grocery store.   My favorite type of hard ice cream is chocolate with peanut butter swirl, which we happened to have a pint of in the freezer.  We decided to go my boyfriend’s favorite flavor, pistachio nut.

I found an awesome recipe online and picked up the ingredients while we were grocery shopping.   I was able to find shelled pistachios which only came in salted.  I rinsed the salt off of the 1 and 1/3 cups of pistachios that were going to soak in the milk/cream mixture and then baked them for 5 minutes in the oven to dry them out.   I kept the other pistachios that were added to the ice cream salted and it seemed to work out perfectly.   I added a small amount of green dye to the ice cream to make it looks like the classic pistachio ice cream.  This is optional of course.

The custard tasted like delicious pistachio ice cream right away so we anxiously waited for it to chill, churn into ice cream and then freeze all the way in the freezer.  When we finally got to taste the end results, it was awesome!   I was very impressed with my first ice cream making experience.   I am not over-exaggerating when I say thi,s but it was the best pistachio ice cream I had ever tasted!

Homemade Ice Cream

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Pistachio Ice Cream
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Ingredients
  • 1⅓ cups shelled roasted pistachio nuts
  • ¾ cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • pinch of salt
  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • Green food coloring
  • ¾ cups pistachios, roughly chopped
Instructions
  1. If your pistachios are salted- follow this first step. Rinse 1⅓ cup of pistachios with water in a colander. Dry nuts on a towel and spread out on a baking sheet lined with parchment papers. Place in oven heated to 350 degree and place in the over for five minutes to dry.
  2. Add nuts to a food processor and grind into small pieces. Set aside.
  3. In a medium sauce pan; add milk, sugar, 1 cup of cream, and salt. Heat on medium-low heat until warmed. Take off heat and stir in ground pistachios. Let soak for 30 minutes.
  4. Strain the nut mixture liquid with a mesh strainer, apply pressure to the nuts to make sure all the liquid comes out. Dispose the nuts and add milk mixture back into sauce pan.
  5. In a large heat proof bowl add the remaining 1 cup of cream to bowl and place cleaned mesh strainer on top.
  6. In a medium sized bowl beat 6 egg yolks with a whisk. Slowly whisk egg yolks into sauce pan with milk mixture. Heat mixture over medium heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula.
  7. Pour the custard through the strainer into the cream in the large bowl. Stir to combine.
  8. Mix in the vanilla and almond extract into custard.
  9. Add custard to an air-tight container and refrigerate until completely chilled.
  10. Add chilled custard to your ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned add in green food coloring, adding a few drops at first and working up to the green color you prefer (this is optional, it does not add to the flavor.)
  11. Gently stir in roughly chopped pistachios and place back into an airtight container. Freeze for an addition 3-4 hours until complete frozen. Serve and enjoy!

Bowl of Pistachio Ice Cream

 Source: slightly adapted from Brown Eyed Baker

sisterk (2)

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