Thursday, July 9, 2015


I hope everyone had a fantastic July 4th holiday! Mr. B and I had a low key weekend in the country. Other than the grassroots fireworks show we watched the real highlight was my homemade ice cream!

DRUM ROLL please....

Coffee Buttered Pecan. Enough said. Coffee is by far my favorite flavor, but come pumpkin pickin' time I love a good buttered pecan. From a farm stand. Behold the mash up. It's amazing and you should definitely give it a whirl!

2 tablespoons salted butter
1 cup pecans, roughly chopped
1 1/2 cups whole milk
1 1/8 cups sugar
3 1/2 tablespoons instant coffee (or 1 small box Folgers instant coffee packets)
3 cups heavy cream
2 teaspoons vanilla extract

Melt the butter and add the chopped pecans. Toast them up for 4-5 minutes. Strain any leftover butter and chill the nuts. In a medium bowl, combine milk, sugar and instant coffee. Mix on low speed until sugar is dissolved. Stir in heavy cream and vanilla. Turn the ice cream maker on, pour in mixture, and let mix until thickened about 25 minutes. Add the chopped pecans to the mixture during the last 5 minutes of freezing. Transfer ice cream to airtight container and freeze until you're ready to enjoy!

Next up... Lemon Basil Sherbet

The only picture taken all weekend. Waiting for the fireworks!
until next time...

No comments:

Post a Comment