| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Chocolate, Ice cream |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pecan halves |
| 2 |
c |
Heavy cream |
| 2 |
c |
Granulated sugar |
| 2 |
c |
Half-and-half |
| 1/4 |
ts |
Lemon juice |
| 8 |
|
Egg yolks |
| 1 |
oz |
Unsweetened chocolate; broken into 1/2 oz pcs |
| 1/4 |
c |
Myer's Dark Rum |
INSTRUCTIONS
KAREN PHILLIPS CBTX40A
EQUIPMENT: Measuring cup, measuring spoons, baking
sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal
spoon, cook's knife, cutting board, 2-qt. plastic
container w/ lid, electric mixer with paddle, rubber
spatula, instant-read test thermometer, 2 stainless
steel bowls (1 large), ice cream freezer
Preheat the oven to 325 degrees. Toast the pecan
halves on a baking sheet in the preheated oven for 10
to 12 minutes. Cool to room temperature. Combine 1 1/4
cups of sugar and the lemon juice in a 2 1/2-qt
saucepan. Stir with a whisk to combine (the sugar will
resemble moist sand). Caramelize the sugar for 8 to 10
minutes over medium-high heat, stirring constantly
with a whisk to break up any lumps (the sugar will
first turn clear as it liquefies, then light brown as
it caramelizes). Remove the saucepan from the heat.
Add the unsweetened chocolate and stir gently to
blend. Pour the chocolate-caramel mixture over the
pecans and stir with a spoon to completely coat the
pecans with the chocolate caramel; spread the mixture
evenly over the bottom of the baking sheet. Freeze the
chocolate pecan crunch for 20 minutes. Remove from the
freezer. Chop the chocolate pecan crunch into 1/4"
pieces. Store in a sealed plastic container in the
freezer until needed.
Continued >>>
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