Georgia Magazine - August 2013 - (Page 36)

Butter Pecan Ice Cream JENNIFER HEWETT Brenda Spradley, LaGrange, Diverse Power HONEYSUCKLE GELATO 1 stick (1/2 cup) unsalted butter 2 cups chopped pecans 2 (14-ounce) cans sweetened condensed milk (NOT evaporated milk) 1-1/2 cups sugar 2 teaspoons vanilla 1 pint whipping cream 1 pint half-and-half Whole milk as needed to ﬁll the freezer container to the full line Above: Jeni’s Splendid Ice Cream, based in Columbus, Ohio, will soon open an Atlanta scoop shop, serving up ice cream using fresh ingredients like Batdorf & Bronson coffee, roasted a few doors down from their planned location. Left: Atlanta-based Honeysuckle Gelato’s Honey Fig Gelato features black mission ﬁgs, orange blossom honey from the Savannah Bee Co. and a hint of cinnamon. Brown Sugar Gelato Chef Ashley Clemence, Graft, Grayson 2 cups whole milk, preferably organic 2 cups whipping cream 1-1/4 cups packed brown sugar 6 large egg yolks 1 tablespoon pure vanilla extract Combine milk and cream in heavy saucepan; bring just to simmer. Remove from heat. In another large saucepan, stir brown sugar over me- Get cranking If you’re determined to make ice cream at home, what advice do some of these experts have for you? High Road’s Keith Schroeder favors the oldfashioned wooden-case crank ice cream maker, and found an Elite old-fashioned wooden-bucket ice cream maker with a side-mounted electrically driven crank at Bass Pro Shop, with locations in Lawrenceville, Macon and Savannah. Price: about $100. His objections to the fancy ones? “Not one of the built-in freezer or integrated cold bowl units works fast enough to get the ice crystals to the right size (microscopic) at the right rate (fast),” he says. He admits that hand-cranking is no fun, “unless,” he adds, “you have 10 hyperactive children eager to help.” 36 dium heat until sugar melts (some lumps may remain) and is deep brown, about 5 minutes. Whisk in hot milk mixture. Stir over low heat until caramel bits melt away, about 5 minutes. Note: It may look a little curdled. Whisk egg yolks in separate large bowl. Gradually whisk in brown sugar mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves a path on back of a spoon when ﬁnger is drawn across, about 5 minutes. Note: Do not boil. Cool. Mix in vanilla. Purée custard in blender until very smooth; work in batches. Refrigerate until cold, at least 1 hour and up to one day. Process custard in ice cream maker according to manufacturer’s directions, or just freeze it. After ice cream maker step, transfer ice cream to a freezer container, cover and freeze until ﬁrm. Will last at least 3 days. Makes 8 (1/2-cup) servings. Brenda Spradley from LaGrange offers a recipe for Butter Pecan Ice Cream that her family has enjoyed for more than 25 years. She says a friend from Savannah shared it with her. Don’t forget that toasting the pecans is an important step. More online at www.georgiamagazine.org In a large pan set over low heat, melt butter and add pecans. Cook, stirring, 12-14 minutes, or until the pecans are toasted and brown. Drain on paper towel and let cool. Mix condensed milk, sugar, vanilla, whipping cream and half-andhalf in ice cream maker. Add pecans and enough milk to ﬁll the canister to “full” line (approximately 3/4 full). Freeze according to the ice cream maker’s directions. Makes 3 quarts. Leopold’s Huckleberry Sauce Recipe courtesy of Stratton Leopold 2 cups huckleberries 1/3 cup granulated sugar 2 tablespoons lemon juice 2 tablespoons cornstarch 1-1/2 teaspoons water In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil, reduce heat and simmer for 5-8 minutes. In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened. Serves 3-4. Second helping: We all scream for more ice cream! web exclusive For more great iced treat recipes from Georgia’s chefs and readers, plus a list of ice cream festivals and info on featured companies, see page 34A of this month’s digital edition, online at www.georgiamagazine.org. To read more about Savannah-based Leopold’s Ice Cream, see “Sweet success,” page 16. GEORGIA MAGAZINE http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2013

Georgia Magazine - August 2013
Contents
Viewpoint
Mailbox
Georgia News
Picture This?
Liberty Notes
Calendar of Events
Currents
Sweet Success
Tracking the Bottlenose Dolphins
Saving Wilma; Dolphin Facts
Around Georgia
While Visiting Lake Oconee
My Georgia
Georgia Cooks
Second Helping: We All Scream for More Ice Cream!
Snapshot
More Snapshot Photos
Plant of the Month
August’s Online Trivia Contest
Georgia Grown Spotlight

Georgia Magazine - August 2013