..nawlins creme brulee ice cream..

we LOOOOOVE ice cream!  ben and jerry are our best friends and we've always got them handy in our freezer.  i got an ice cream recipe book from tj maxx a few weeks back (for 2 dolla and fiddy cent! love tj), and just purchased my first ice cream maker!!  i told future mr. that he could choose any flavor he wanted out of the new book.  he chose new orleans creme brulee- creme brulee ice cream/toasted pecans/brown sugar.  well... it ended up being MUCH more difficult than i had anticipated! (i don't think it would be hard if you were an expert candy maker, but seeing how this was my first attempt..).  i'm pretty sure, he chose the most complicated recipe in the whole book!  that's the last time i'll let him choose the flava ;) haha!  it ended up being really good and tasted just. like. creme brulee. mmm!  it was definitely worth the effort (it won't be as hard for you because i've already trial and errored it and i'll give you some tips) and i'd make it again.  indulge and enjoy!!

NAWLINS CREME BRULEE ICE CREAM

recipe adapted from: ice cream mix-ins

• 2 c. whipping cream
• 2 c. whole milk
• 1 1/2 c. sugar, divided
• 2 T. vanilla extract
• 6 egg yolks (reserve your whites for your bf or an angel food cake :))
• 2-3 T. water
• 1/2 c. light corn syrup (optional)
• 1/2 c. chopped pecans- toasted and cooled (recipe calls for 1 c. but i prefer less)
• 1 T. brown sugar
• 2 T. bourbon or brandy (optional, i did not use it.)

pour cream and milk into a medium size stainless steel bowl and place over a steaming pan of boiling water.  when the mix gets hot, a film will form over the surface.  add 1/2 c. sugar, vanilla and egg yolks (add slowly, constantly whisking to prevent scrambling).  while the mix is cooking, put 1 c. sugar into a saucepan and add the water.  over medium-high heat, caramelize the sugar*.  the sugar will dissolve in the water and then begin to burn.  pour the sugar mix into the ice cream mix.  be careful- it will splatter**.  stir until well blended; let steep a few more minutes, stirring occasionally.  add the corn syrup if using (this helps give the ice cream a scoopable texture).  remove from heat and strain into a bowl.  let the mix cool to room temp and then chill completely in the refrigerator.  pour mix into ice cream maker and process according to instructions.  after the mix has processed, scoop into a bowl and fold in the pecans and brown sugar.  place in freezer to harden.  makes 8 servings 

*from the joy of cooking- one of the greatest frustrations in candy making (and it was definitely mine!) comes when a smooth, promising candy syrup turns with lightning speed into a grainy mess.  this is often caused by sugar crystals that have formed on the sides of the pan in the process of being stirred down into the syrup.  here's what you can do to prevent it:

•  brush down any crystals on the sides of the pan with a pastry brush dipped in hot water.
• avoid stirring the syrup once it begins to boil
• warm candy thermometer before placing it in the hot syrup to avoid shocking the syrup with the cold metal
• if you detect crystallization, add a small quantity of water to the pan and begin the process over again. (i "began the process over again" 4 times)
• heat the sugar to 356 degrees.  if you live above sea level, candy should come in 1 degree lower than indicated in the recipe for each increase of 500 ft.  for example, you should get a nice medium brown color at about 246 degrees at 5000 ft.

**i found that it will splatter less if the ice cream mix is at a similar temperature to the caramel.  pour very slowly and whisk constantly.

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