Best Buttery Cane Syrup Ice Cream With Pecans Taste Of The South Recipes

Peaches

Provided by Paul Blange

Yield Makes 8 servings

Number Of Ingredients 8

4 large ripe peaches (2 pounds total)
1/2 stick (1/4 cup) unsalted butter
6 tablespoons packed light brown sugar
1/3 cup dark rum
1/4 teaspoon cinnamon
1/8 teaspoon salt
Cane syrup pecan ice cream
Garnish: chopped toasted pecans

Steps:

Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.

Cane Syrup Pecan Ice Cream image

Yield Makes about 2 quarts

Number Of Ingredients 9

2/3 cup cane syrup, or 1/4 cup dark corn syrup mixed with 3/4 cup mild molasses(not robust or blackstrap)
1/4 cup sugar
2 teaspoons cornstarch
4 large eggs
2 cups whole milk
2 cups heavy cream
3/4 teaspoon vanilla
1 1/3 cup pecans (5 1/2 oz), coarsely chopped, toasted, and cooled
an instant-read thermometer; an ice cream maker

Steps:

Whisk together cane syrup, sugar, cornstarch, and a pinch of salt in a large bowl, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, then add egg mixture in a stream, whisking constantly. Transfer custard to saucepan.
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on thermometer, 5 to 8 minutes (custard may look slightly curdled; do not let boil).
Immediately pour custard through a fine-mesh sieve into a bowl, then stir in vanilla and cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
Freeze half of custard in ice cream maker until almost firm, then stir together ice cream and half of pecans in a large bowl. Transfer to an airtight container and put in freezer to harden. Repeat with remaining custard and pecans.

Maple Butter-Pecan Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 8

Steps:

Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.