KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
An original recipe by Sarah Coates for The Sugar Hit. Ice cream technique from Jeni Britton Bauer, Pralined Pecans technique from David Lebovitz, and Salty Honey Sauce inspired by Four & Twenty Blackbirds Pie shop.
Makes 1 Litre.
For the ice cream base:
1 + 1/2 tbsp cream cheese, room temp
pinch of salt
2 cups (500ml) milk
1 + 1/2 tbsp corn flour
1 1/2 cups (375ml) cream
3/4 cup (165g) sugar
2 tbsp glucose syrup (or light corn syrup)
For the pralined pecans:
1 cup (100g) pecans, whole
1/4 cup (65ml) water
1/2 cup (110g) caster sugar
For the salty honey sauce:
1/3 cup (85ml) honey
1/2 cup (110g) brown sugar
1/2 cup (125ml) cream
1/2 cup (50g) butter
1 tsp sea salt flakes (or to taste)
|
1st Keep
 Sharyl_Kuhlmey
|
Comments