Monday, July 27, 2015

Bacon BBQ & Red Pepper Butter Pecan Ice Cream.


When my buddy Matt from Meat Church sent me his latest creation, the Bacon BBQ Rub, a million different recipes ran thru my head. Tri-tip...Pork Butt....Bone-In Ribeye....Oinkions.....Ice Cream? I've  gotta admit, Ice Cream came in near the bottom of the list. But then I started thinking about it. It's 100 degrees out and it's going to be this way for the next few weeks. Do I really want to fire up the BBQ right now. (OK, I did want to and I did) But I need something to cool me down and this recipe did the trick.  It might sound a bit odd, but trust me. YOU WILL LOVE THIS ONE. ***The red pepper flakes add a little heat that goes great with the sweetness****

INGREDIENTS:

CUSTARD:
  • 2 Large Eggs
  • 3 TBS Unsalted Butter
  • 2/3 Cup Packed Dark Brown Sugar
  • 1/2 Cup Half and Half
  • 2 Cups Light Cream
  • 1 TSP Vanilla Extract
  • 1/4 TSP Almond Extract
  • 1 shot Bourbon (Optional, but not really)

BACON BBQ RED PEPPER PECAN CRUNCH:
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1 1/2 Cup Pecan Halves
  • 1/4 cup Meat Church Bacon BBQ Rub
  • 1 TBS Crushed Red Pepper Flakes (The kind you sprinkle on your pizza. Do not leave out)

DIRECTIONS:

Melt the butter over medium heat in your favorite saucepan. Once the butter starts to turn light brown (about 5 mins) add the brown sugar. Stir this mixture until it melts. This will also take about 5 mins.

Once its melted, add the half and half and simmer until completely incorporated. The sugar mixture will harden up briefly. Just keep mixing and it will soften up.

Mix 2 eggs in a separate bowl. Slowly add some of the half and half/sugar mixture into the eggs. About a cup should do it. Keep stirring as you incorporate the 2, making sure the eggs do not cook. You do not want scrambled eggs here. Return the egg mixture back to the pan with the rest of the half and half and simmer over low heat. Stir for about 5 minutes or until everything is mixed well. The custard will start to thicken. Make sure not to boil or you will scrabble the eggs. Remove from heat and pour into a clean bowl to let cool slightly. Once the custard cools for about 20 minutes, add your cream, vanilla/almond extracts and your bourbon. Cover and refrigerate for at least 8 hours.

While your custard is chilling,  prepare your pecans. Try not to eat them all while you wait. Good luck!  Mix your sugar and water in a heavy saucepan over medium heat. Continue stirring until the sugar dissolves. After about 7-10 minutes, it will start to turn a light amber color and thicken slightly. Once this happens, add your pecans, Bacon BBQ rub and Crushed Red Pepper Flakes. Mix quickly as it starts to solidify almost immediately. Once it's all mixed up, spread on a greased cookie sheet or some parchment paper and let cool. Once cooled, chop into smaller pieces. This is where I accidentally sample half of the nuts.

Once the custard has chilled for 8 hours and thickened slightly, add to your ice cream machine.  After churning for about 20 minutes, add the chopped nuts. Once they are incorporated, it's time to eat. You can enjoy it now or put in the freezer to firm up. Both ways are great.


Let me know how you like this recipe. Don't forget to get your MEAT CHURCH BACON BBQ rub and his other great rubs here. Go to www.meatchurch.com.

The original recipe came from the The Ultimate Ice Cream Book. Thanks Bruce.

No comments:

Post a Comment