Ok so guess what guys, it’s guest-post request time!!! So next term are my half yearlies and being in year 12, they will be more than incredibly hard so I have to organise my guest posts now so they can keep my blog semi-going during said awful period
Here are the details:
- Due Date: I must have it by 26th January – I start school soon after - blech!
- Subject of Guest Post: Anything as long as there is a recipe involved (savoury, sweet, beverage – your choice)
- Requirements of Guest Post: Not absurdly short and at least 5 photos of your finished dish/method and 1 photo of yourself (if you are comfortable with it of course!)
- How many do I need: 6 people – I already have Carla @ Eat Sweet and Bek @ Crave so 6 more would be fantastic
- What to do: Basically, the first 6 people to email me at email@example.com will be granted the spot – excess emailers will be put down and contacted for next time I have exams (which I promise you, will continue to come, trust me!)
So if you can, please contact me asap and once I have all future guest posters, I promise to send out a confirmation email Thank you!
Now that business out of the way, please enjoy the recipe to come!
Maybe because of my recent trip to India, but I recently realised that I may not have made any ice cream. And we are halfway into the beautiful season of summer with high temperatures, pools and shorts.
You may call me crazy, actually throw rotten tomatoes at me and look at me with disgust. Because summer and ice cream are as inseparable as Jekyll & Hyde. Though ice cream is Hyde because it is the evil – the beautiful, addictive, rich, creamy evil for the hips, thighs and stomach. Oh well, good with the bad ay?
May I just say though, that the recipe I am about to give to you more than makes up for the time lost? I hope I am not being presumptuous… Haha, who am I kidding, I know I am not being presumptuous
I feel this ice cream was definitely made to kick off summer, albeit 1 month late but nevertheless. It is so deliciously creamy, buttery and stuffed to the brim with flavour and texture.
So now, take those rotten tomatoes and please throw them in the bin as deserved, smile and hold out your bowls for a nice big scoop of Browned Butterscotch Pecan Ice Cream.
“Please sir, I want some more” - Awwwww NO! MINE…
Yes butterscotch is brown but this ice cream has a little extra kick due to the brown butter used to make, said butterscotch
So sue me, I like a little indulgence – I know you certainly do!
Browned Butterscotch Pecan Ice Cream
Source: Brown Eyed Baker
- 1 cup brown sugar
- ½ cup water
- 2 large eggs
- 2 tbs butter, pre-browned
- 1 cup full cream milk
- 2 tsp vanilla essence
- 1 cup thickened cream
- 1 cup chopped, toasted pecans
- Combine brown sugar, salt and water in a saucepan and boil for 2 minutes
- Let cool
- Whisk eggs in a small bowl until pale
- In a slow stream, whisk in slightly cooled syrup, whisking constantly to avoid scrambled eggs
- Cook mixture in a double boiler until the mixture coats the back of a wooden spoon (keep stirring constantly)
- Refrigerate till cold – note that it will have some kind of jelly-ish consistency on coming out and the eggy smell goes away
- Rigorously stir through milk and essence until the jelly-ishness is fully dissolved and the mixture is a tan colour
- Beat thickened cream until soft peaks form
- Fold into egg mixture (do not over-mix and try to get out the smaller lumps which remain, the naturally dissolve in the churning process)
- Pour into an ice cream maker and churn according to manufacturer’s directions.
- Stir through pecans before freezing and devouring
OH and it stays soft which is such a bonus – no waiting for the slight defrosting!
Dangerous or brilliant? You decide
*Note: All the photos have pancakes that me and my mate enjoyed this ice cream with – we just added some cocoa powder and bananas to my favourite pancake recipe
Now, it is about time I acknowledge some awards I have had collecting. I am truly sorry it is so late. And though I realise these are my holidays, I still unfortunately have so much to do (cooking included ) so I hope you will not mind if I do not follow the requirements of each award. If anyone does wish to see the rules of any award, just visit the blogger from whom I received it. Thank you
- Susie over at Susartandfood Blog extended two wonderful awards to me – The Super Sweet Blogging Award as well as the Blog Of The Year 2012 Award. Both are just as awesome as the blogger so thank you very much
- Starr (do you not LOVE her name) from The Misfit Baker (which she is far from!) was kind enough to pass on the Very Inspiring Blogger Award – thank you so much!!!
- Chef Randall from Savor The Food is an incredible cook with his own blog and mini business so I was thrilled that he made the time to pass on The Very Inspiring Blog Award to me – truly appreciated!
- A relatively newer blogging friend of mine, Natalie from nattan323 was very kind and presented me with the Liebster Blog Award – yay – thank you!!!
- Lilly Sue from Lilly Sue’s Bites And Brews is the queen of which beer tastes best and with what food – genius! She was really sweet to pass on the Blog Of The Year 2012 Award to me – thank you very much!
- Miss Marzipan (cutest name in the history of cutie pie names) is an incredibly fantastic blogger who won 18 awards in one! She was sweet enough to extend the Super Sweet Blogging Award on to me so thank you my friend
- Meet Letizia, over at Dutch Goes Italian – no need to imagine how incredibly diverse her dishes must be . She was really kind and presented me with both the Reader Appreciation Award as well as the Wonderful Team Member Readership Award so much appreciated!
- Last but far from least, more than generous and brilliant chef, Bec from Daisy And The Fox, another 17 year old just like me, awarded me with a total of 4 different awards – thank you so so much my friend . These awards were: The Blog Of The Year 2012 Award; The Versatile Blogger Award; The Sunshine Award and the Wonderful Team Member Readership Award!
Thank you very much to you all