Good morning, we’ve made it this far in the week and Friday is almost here 🙂 Boy I tell you, it’s flying by, before you know it Christmas will be here!! Don’t groan, hehe, in October I’ve got some posts planned that will help get you ready for your holiday baking. Planning ahead for it will help you have a more enjoyable holiday season! You don’t want to miss out 🙂
I hope you all have been enjoying the frozen dessert posts this week, especially with all this hot weather having something cold on hand is a blessing. I’ve shared before a childhood memory of my Memaw and Papaw making homemade ice cream with the old hand cranked ice cream maker. Of course now you can get electric motor models which I guess do a good job in making ice cream. I’ve never used one though, but I am partial to the no machine way of making “ice cream” 🙂 It’s so easy and QUICK!! Dad was asking me a couple of nights ago if it took long to make the “ice cream”, which of course it doesn’t. The only time it really takes is to whip up the heavy cream, which that can vary from batch to batch. If you put your bowl and beaters in the freezer 15 minutes before whipping then it will help cut down the time.
I’ve done it both ways and I guess I’m lazy enough to where I don’t mind using room temp bowls and beaters. My advice, do what works best for you 🙂
Since discovering a homemade butter pecan “ice cream” recipe, my Mom refuses to eat any other kind now! Well, homemade is better after all, and since yesterday was her birthday I decided to not only make her a butter pecan frozen dessert, but to kick it up a notch with Heath Bar Toffee Bits and Breyers Caramel Sauce. Even I was impressed!
The key to this recipe is toasting the pecans. This helps to release the oil in the pecans and intensify the flavor!
Butter Pecan “Ice Cream”
2 cups heavy cream, whipped
14 ounce can sweetened condensed milk
3/4 cup pan toasted pecans
3 Tblsp butter, melted
1/2 cup Heath Bar Toffee Bits
1/2 package Breyers Caramel Sauce
In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
Toast chopped pecans in a dry skillet for a few minutes. Stir occasionally. You will know when they are done when you can smell a nutty toasty scent. They will burn easily, so don’t toast over a high heat or flame(gas ranges). Set aside in the bowl with sweetened condensed milk. Melt butter and add to the pecans mixture, stir to combine and add in the Heath Bar Toffee Bits.
Fold in the whipped cream until everything is mixed completely. Pour half of the mixture into your loaf pan and spread evenly. Drizzle with caramel sauce and with a knife swirl the caramel around. Sprinkle a small handful of toffee bits over the caramel and top with the remaining “ice cream” mixture. Drizzle more caramel sauce on top and top with more toffee bits and pecan pieces if you like. Cover with plastic wrap and freeze for 4 hours or overnight before serving.
This is my Mom’s favorite now, we no longer buy the stuff from the store. It’s super creamy, rich, and has a fresh flavor without all the chemicals. It’s definitely a keeper!
What’s your favorite ice cream or frozen dessert? Leave a comment below and who knows, I just might get a wild hair and make it!!!