Buttered Pecan Ice Cream
Buttered Pecan Ice Cream made from Missouri native pecans

It’s time for the Show-Me State to show off its culinary gold: fingertip-tiny, syrup-sweet, native Missouri pecans.

Missouri is the northernmost reach of pecan country. Our shorter season and colder climate produce nuts that are smaller, sweeter and richer than the southern brethren.

The trees grow alongside fields and rivers, mostly in farm country near Brunswick, 50 crow-miles northwest of Columbia, and Nevada, 90 miles south of Kansas City.

Many trees are 200 years old. These days, farm entrepreneurs plant groves. “For the grandchildren,” they laugh, since trees don’t produce nuts for 15 or 20 years. Tree by tree, the nuts are painstakingly harvested in November.

Missouri pecans are Show-Me special for lucky-we-live-close cooks. Seek them out in local markets, then buy enough to last through the next harvest, allowing for new demand. Store in the freezer to keep fresh.

PECAN MERINGUE COOKIES Beat an egg white til stiff, then slowly beat in 1 cup brown sugar, ¼ teaspoon salt and ½ teaspoon vanilla. Fold in 1 cup chopped pecans. Using one spoon to scoop, another to scrape, arrange on a parchment-covered baking sheet. Bake for about 12 minutes at 325F. Makes two dozen.
ALANNA's TIPS This ice cream is barely sweet to pair with the meringue cookies. If you prefer sweeter ice cream or aren’t making the cookies, increase the maple syrup to 1 cup. This is the perfect occasion for a finishing salt such as fleur de sel.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send the recipe for your favorite ice cream to e-mail.

BUTTERED PECAN ICE CREAM

Old-fashioned goodness
Active time: 50 minutes (20 hands-on)
Time to table: 24 hours
Makes 4 cups
    CUSTARD for ICE CREAM
  • 2 cups whole milk
  • 2 cups cream
  • 4 eggs
  • ½ cup maple syrup (see TIPS)
  • 1 teaspoon vanilla

    • BUTTERED PECANS
  • 1 tablespoon unsalted butter
  • 1 cup pecans, finely chopped
  • ¼ teaspoon good salt (see TIPS)

Preheat oven to 350F.

CUSTARD In a large saucepan, heat milk and cream on medium, stirring often, til very hot but do not boil. Separately, whisk eggs, maple syrup and vanilla. Whisking continuously, pour hot liquid into eggs a half cup at a time. Return to saucepan. Cook until thick, stirring continuously. (It’s done once a spoon dipped in the custard keeps a clean line when a finger is drawn across; or when an instant-read thermometer reads 170F – 175F.) Strain through a sieve into a glass container, discarding solids. Place plastic wrap on surface of custard, cover and refrigerate 24 hours.

PECANS While custard cooks, melt butter in microwave in 10-second increments. Stir in pecans and salt. Transfer to rimmed baking sheet. Toast nuts for 8 minutes, til nuts absorb butter and turn shade darker. Cool then refrigerate.

ICE CREAM Process custard in ice cream maker til thick. Add pecans in last 5 minutes. Serve immediately or return to freezer to serve later.

NUTRITION ESTIMATE Per ½ Cup: 345 Cal (69% from Fat); 27g Tot Fat; 11g Sat Fat; 20g Carb; 1g Fiber; 160mg Sodium; 176mg Cholesterol; Weight Watchers 7½ points
LATER NOTES

• Where to purchase Missouri native pecans? The season for fresh pecans is late fall, just before Thanksgiving. Here are St Louis and Missouri locations.

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© Copyright 2006 Kitchen Parade

June 30, 2006 printme Page Permalink |email E-Mail this Recipe



Your Comments:

Oh what a treat for a nut loving person that I am ! Sometimes it's so good to enjoy such "old fashioned goodnesses". Have a relaxing Sunday evening, angelika

7/02/2006
Anonymous Angelika on 7/19/2007
 
That looks wonderful. My aunt made a pecan pie last year with freshly harvested and shelled pecans. It was so good, much better than pie made with the pecans sold in the store.

7/03/2006
Anonymous Sher on 7/19/2007
 
 
 
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