This blue ribbon winner is from the old Bailey’s Cook Book, hand written by Mary Bailey in the 1880’s!
With no refrigeration in those days it was a treat enjoyed on the spot – and a very big deal.
The fire was made in the old kitchen cook stove to prepare the custard-like ingredient. The nuts were then toasted and the butter went in, coating the nuts. Next the secret ingredient was added – “sea salt”
The salt gives it a salty sweet flavor, similar to the modern salted Camel flavor,which is is so popular today.
The metal can cylinders were filled with the custard like pudding, then buried in ice and salt for the mixing, the process took more than two hours from fire to freeze.
Ice Cream dates back some 2000 years, and has been a favorite of every culture on earth, the Chinese and Egyptians hold the record for the oldest form of this summer time treat. Ice was transported from the high mountains to palaces for elegant desserts for honored guests, at weddings and family gatherings.
When I was asked to enter my ice cream at the Palomar Mountain Fire Department annual ice cream competition, I searched for something special – not the usual Chocolate, Strawberry, and so forth.
I was lucky to find an old family recipe in the old cook books, and I figured, if it was good enough for the Bailey’s back then, it would certainly be great now.
Today we can fill a cylinder and let the mixer do the work. My choice for an ice cream maker is the Kitchen Aide brand, which makes a large tub. I have two tubs, actually, that I keep frozen at all times, and so can whip up a batch whenever the mood strikes.
Enjoy this treat with your family and friends in any season, and it will quickly become a favorite.
Keeping it Cool.
Blue Ribbon Butter Pecan Ice Cream
1/3 cup chopped pecans
1 1/2 cups half and half
2 T. Butter ( the best you can buy)
1/2 cup heavy cream
1 cup brown sugar
1 tsp. vanilla
2 eggs, beaten
Sea Salt ” sprinkle to taste”
1. In a small skillet over medium heat, toast pecans until dark brown, about 3-5 minutes. Add to butter, coat nuts, then sprinkle with Sea Salt. Set aside to cool.
2. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half andhalf in a saucepan and mix well. Bring to a boil over medium-high heat; remove from the heat. Slowly and gradually add the milk mixture to the eggs, whisking constantly. Return to the sauce pan and cook until the mixture coats the back of a spoon , Remove from heat and add vanilla and pecans.
3. Pour into ice cream maker and freeze according to you ice cream makers directions.
10 min. prep time, 30 min. cook time, ready to eat in 2 hours.