Rum Butter Pecan Ice Cream

I love watching Iron Chef. It’s one of those shows that I can easily watch a full day marathon of and not realize where the time is gone. It’s my favorite Food Network show due to the incredible level of skill that the participants have. Despite the fact that everyone who competes on the show are some of the top chefs in America, I always ask “Why can’t I make that?”

The three reasons I  can’t make the things the Iron Chefs do is because I lack the 1) skill 2) ingredients or 3) equipment. However, sometimes the equipment is on sale at Kohl’s for $20.00.  That’s how I became the proud owner of my very own ice cream machine. I’ve had it since December, but haven’t had the opportunity to use it until over the weekend. For my first ice cream recipe (and blog recipe!) I wanted to make something basic, but a little more adventurous than vanilla.  My instruction booklet had a recipe for butter pecan ice cream, but everything is better with a little bit of rum. This recipe was really simple to make, especially since you can do steps 1 and 2 the night before.

Although this recipe would be much easier if you have some kind of freezing device, I’ve done some searching, and you can make your own ice cream without a machine. Here are two links that have tips on how to do it: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ or http://www.hintsandthings.co.uk/kitchen/icecream.htm  **Note: I have not tried either of these techniques**

Enjoy!

The finished product all ready for dessert!

The  finished product all ready for dessert!

Recipe – Makes 1.5 quarts

4 tablespoons unsalted butter

1 cup pecans, chopped

1 teaspoon salt

1 cup whole milk

3/4 cup granulated sugar

Pinch of salt

2 cups heavy cream

1 tablespoon pure vanilla extract

1 generous tablespoon rum

1) Melt the butter in a medium skillet. Add the pecans and 1 tsp salt. Cook over emdium0lowe heat until pecans are toasted and golden, stirring frequently, about 5-6 minutes.  Remove from the heat, strain, and save the pecans.

2) In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, pinch of salt, and sugar until the sugar is dissolved (about 3 minutes). Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight

3) Turn on the ice cream maker. Pour the mixture into the frozen freezer bowl and let mix for 15 minutes. Add the pecans. When just about fully thickened (2-3 minutes after adding the pecans), add the rum. Mix for one more minute, and then serve.

4) Any leftovers can be stored in the freezer in an airtight container.

Adapted from the  Cuisinart Recipe Booklet, 2010