Easy Buttered Pecan Ice Cream Recipe

Easy Buttered Pecan Ice Cream Recipe

Kitchenaid Ice Cream Maker Attachment Is A Quick Way To Serve Homemade Ice Cream This recipe for homemade buttered pecan ice cream is easy to make. Don’t let pulling out the double boiler and thermometer discourage you. There’s really nothing to it. Although it is not as rich as some of the ice cream recipes that have more eggs, I think it’s just right. Not too sweet, and not too rich, yet it’s still soft and creamy. You could add another egg or two if you prefer a custard style ice cream. Ingredients: 1 cup packed light brown sugar ½ cup water 1/8 teaspoon salt 2 large eggs 2 tablespoons unsalted butter 1 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chopped toasted pecans Directions: 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold. 4. Add the whole milk and vanilla extract and mix well to combine. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture. 6. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Fold in the chopped pecans before...
Honey Sweetened Peach Kefir Recipe | How To Make Kefir

Honey Sweetened Peach Kefir Recipe | How To Make Kefir

Homemade kefir tastes nothing like the store bought kefir. It’s like night and day. So, go out and milk your cow, then…just kidding. Just follow the simple directions below, and you will have a quart or more of delicious peach kefir. Directions Use 5g of kefir starter per litre or quart of milk. I prefer Yogourmet kefir starter. 1. Heat milk to 180°F or bring just to the boiling point. Cool room temperature. You can cool the milk quicker by carefully placing the pot in a sink filled ice water. The heating and     cooling is a very important step 2. Dissolve 5g of culture in a small amount of the cooled milk in a cup. Pour back into the inoculated milk and mix well. 3. Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms. (Approximately 24 hours) 4. Refrigerate about 8 hours to stop the process. 5. Blend in blender with fresh peaches and raw honey to taste. I used about a cup of peaches and several tablespoons of local, raw honey. Stir to liquefy and enjoy. Always store kefir in the refrigerator. The photo shows plain kefir, peach kefir, farmer’s cheese, and butter, all courtesy of Belle the wonder cow. We love...
Homemade Butter Recipe | Raw Milk

Homemade Butter Recipe | Raw Milk

Homemade Butter Recipe Using Raw Cow’s Milk Super easy to make. Churned in Kitchenaid with whisk attachment. Next time I make it, I’ll include more photos of the churning and rinsing process. Directions For Making Butter First, what you’ll need is to go to a sale barn and find the best Jersey cow money can buy. And, if that’s not possible, just go buy good quality heavy cream. A quart of raw cream from Cow’s milk makes about a pound of butter. Jersey cows produce more milk fat than any other cow. Butter produced from Jersey’s is more golden colored vs. a pale colored butter. Super rich and delicious. Put whole cream into mixer, and whip on high speed until it reaches whipped cream stage. Then, keep whipping and it will get thicker. After several minutes, there will be a sudden change. The milk fat and solids separate, leaving buttermilk liquid. Use a damp tea towel to avoid splattering when the separation occurs. You will know when you have butter, as you will hear a distinct slapping noise. Now you have separated butter. Thoroughly drain away all buttermilk (which is really just skim, watery milk, and your dogs will LOVE it!). Squeezing and draining is a key process to preserve your butter and keeping it from going rancid prematurely. Rinse with ice cold water until the water runs clear. I use a cheesecloth lined strainer. Squeeze butter tight as possible and rinse it well. At this point you can flavor your butter with salt, or herbs. Pack butter into an airtight container, or into plastic wrap, and freeze. That’s...

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