Stay cool this summer with a few recipes from the Georgia Pecan Commission
Toasted Pecan Gelato
- Yields 1 1/2 – 2 Pints
Ingredients
-
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup light brown sugar
- 4 large egg yolks, at room temperature
- Pinch kosher salt
- 1 cup toasted pecans (see page xii), finely ground
- 1/2 teaspoon vanilla extract
Directions:
Place the milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 F.
Place the egg yolk, 1/3 cup of the brown sugar and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1-1/2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 F. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl. Discard the solids. Add the pecans and stir well. Set the mixture aside until it reaches room temperature. Add the vanilla extract and stir well.
Cover and refrigerate until it reaches 40 F, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
Lavender Georgia Pecan Ice Cream
Ingredients
-
- 3 cups heavy cream
- 1-1/2 cups whole milk
- 2 vanilla beans (split and scraped)
- 1-1/4 cups granulated sugar plus 2 tablespoons
- 6 egg yolks
- 1-1/2 tablespoons Dried Lavender
- 3/4 cup Georgia pecans
Directions
On a baking sheet lightly toast Pecans at 375 degrees F and remove from oven.
Toss in mixing bowl with 2 Tablespoons of sugar and return to oven for 2 minutes. Remove Pecans and cool.
When cool lightly chop and reserve. In a medium sauce pot add cream, milk, lavender and vanilla beans.
In a medium mixing bowl whisk 1 1/4 cups sugar and egg yolks. Whisk until light pale in color. Oven medium heat bring cream mixture to a simmer. Remove from heat.
Temper egg yolks with cream mixture. Return to sauce pot and continue to heat whisking constantly over low heat. Custard should not boil but should be tested with a spoon. Dip spoon in mixture and run finger through the back of it. When your finger leaves a trail it is done.
Remove, strain and cool. Add Pecans to the mixture once cool and prepare according to Ice cream machine directions.