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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, July 11, 2011

This ice cream could win a contest. Hands down...it would WIN! Or at least come in a close second. It's creamy and dreamy and delicious. I've fiddled with this recipe for a long time before finally perfecting it. It's the one thing IT Guy looks forward to every summer. I'm not a huge ice cream lover....I do enjoy a bowl here and there....but this recipe? This one? I could eat a bowl every day and not get tired of it. I wish there was a way I could send you each a taste so you'd know how wonderful it is. Please make it! I promise you, your life will never be the same after you've tasted this.

Candied Pecan Caramel 
Swirl Ice Cream 





Candied Pecans

2 cups very coarsely chopped pecans
1 cup powdered sugar
Few drops water

Spread chopped pecans on lined cookie sheet. Toss nuts with powdered sugar to coat. Add a few drops of water to make nuts pasty. Bake in a 350 degree oven for 10 minutes. Set aside until cool and you can break them up. Add to finished ice cream.




Here's what you need for
the candied pecans


Give them a very rough chop and
coat them with powdered sugar.
Then sprinkle with water. Mix together
until the pecans are sticky. Bake them
for about 10 minutes.


They'll come out nice and crusty and sugary.



Ice Cream

4 eggs, mixed well
2 cups sugar

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until eggs are thick and pale.

When eggs are cooked, remove from heat and pour into your ice cream freezer.

Add:
1 can eagle brand condensed milk
1 quart heavy whipping cream
1 15-ounce jar caramel ice cream topping (I use Mrs. Richardson’s)
1/8 teaspoon salt
1 tablespoon vanilla extract

1 quart half & half

Mix all ingredients (except half & half) well and pour into ice cream freezer. Add 1 quart half and half to fill line and freeze according to freezer instructions.

When ice cream is done transfer into a large plastic container and add candied pecans.

To make the ice cream extra yummy, drizzle an extra jar of topping over finished ice cream. Swirl though a few times but do not mix in. You want the ice cream to have ribbons of caramel running through it.

I freeze mine a few hours or overnight before serving so it has a chance to set up.


Here's the stuff for the ice cream.


Mix the eggs and sugar together in a double boiler.


Cook it for about 10 - 15 minutes.....


...until it looks like this. If you can
swipe your finger across the back of
a spoon and it leaves a mark, it's done.


Pour the egg/sugar mixture into
your ice cream freezer.


Then add the sweetened condensed milk.


Then add the heavy whipping cream.


Then add one jar of caramel syrup.


Then add the salt.


Then add the vanilla.


Stir that up until you see
it turn a light caramel color.


Then pour in enough half & half
to come up to the fill line. Stir that
up and mix according to your freezer directions.


After the ice cream has churned,
transfer it to a large container.
Dump the candied pecans on top.


Gently stir the nuts into the ice cream.


Drizzle the remaining jar of
caramel topping on the ice cream.


SWIRL caramel with a knife. Don't mix it in!!
You want to see those caramel ribbons running
through the ice cream. Pop the whole she-bang
in the freezer for several hours or overnight and then eat it up!!!