Weekend Update

 

It was a sweet, sweet weekend here at the Cove.  I marked off absolutely nothing from my to-do list and I have to say-I feel absolutely okay with that.  I stayed up late both nights. We both  slept in.  I made french toast and coffee.  We enjoyed breakfast together while catching up on episodes of ER.

We dragged ourselves out for a drive on a very humid Saturday afternoon in search of tomatillo plants and were super excited to finally have found some.  I made the first batch of ice cream this season and we enjoyed it while watching Dexter.

We took numerous naps, enjoyed sunshine out on the decks, fed the hummingbirds, and enjoyed our quiet little cove {did I mention that we have neighbors now?  and that they’re around e v e r y weekend?  thankfully, they weren’t around much so all was quiet}.  It was a weekend that lasted forever.  It was a weekend to savor.

Praline Pecan Ice Cream

2 cups heavy cream
1 1/2 cups whole milk
1 cup brown sugar, packed
4 egg yolks
1 tsp vanilla
2/3 cup pecans, toasted {I usually use a bit more ;)}

In a medium sauce pan, heat cream, milk, and brown sugar until hot and the brown sugar dissolves and it starts to bubble around the edges.  Do not boil.

Temper 1/4 cup of this mixture into the egg yolks stirring constantly so as to not curdle the eggs. Pour the egg/custard mixture back into the pan and bring to a boil, stirring constantly.  This will thicken the custard.  You’ll know it’s ready when the custard coats the back of a wooden spoon.

Remove from heat and stir in the vanilla.  Cool the mixture completely.  I like to pour it into another container. Cool completely and then refrigerate the custard.  When cold, freeze according to your ice cream machine manufacturer’s directions.  Add the toasted pecans at the end of the cycle.  If you like, you may place the ice cream into the freezer to harden completely.  I find that we like the consistency much better the second day.