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.
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!
- 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
- 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.
- Next, in a medium heatproof bowl beat eggs together. Slow beat the syrup mixture in to the egg mixture.
- 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.
- Strain the mixture into a medium bowl, cover with plastic wrap, and let cool in the refrigerator.
- Once cold, mix in milk and vanilla extract.
- 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.
- 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
