Intensely Rich Butter Pecan

For those of you who crave sweet-salty desserts, this recipe is perfect to fully satisfy your craving with just one intense scoop. No joke, salty buttery goodness and sweet caramel pecan flavors are blended into what I call Intensely Rich Butter Pecan Ice Cream.

Intensely Rich Butter Pecan

1 cup coarsley chopped pecan, drizzled with melted butter

4 medium egg yolks

4 tbsp unsalted butter

3/4 cup brown sugar

1/4 tsp rock salt

1 cup full cream Nestle Premium pasteurized milk

3/4 cup all-purpose cream

3/4 cup all-purpose cream, chilled

1 tsp vanilla extract

1. Preheat oven to 175C and roast pecans for six minutes, turning once. Set aside to cool
2. Whip egg yolks until pale yellow using a wooden spoon, set aside.
3. Meanwhile, brown butter over medium heat using a heavy-bottomed sauce pan. Watch it carefully as it may burn quickly. Butter further browns even if it’s off the fire.
4. Add the brown sugar and salt. Stir until melted.
5. Reducing heat to low, gradually add the milk and unchilled cream. Sugar will harden but keep stirring so that it would melt into the milk. Bring this to a simmer.
6. Temper hot milk mixture into yolks then bring it back to the pan. Stir constantly until egg mixture coats back of the spoon.
7. Strain cooked custard into the bowl of chilled cream. Add vanilla extract.
8. Set aside to cool. An overnight rest would be best for the flavors to really develop.
9. Churn in an ice cream maker according to manufacturer’s instructions.
10. Add the pecans in the last five minutes of churning. Store in freezer.

Bayani Fernando: The Villain of Metro Manila

I was eager to leave school early as I would cook lunch but I had to make a quick stop to the grocery store. The “quick stop” turned out to be an hour-wait stuck in traffic. It was appalling to see that Bayani Fernando removed the U-turn slot in front of National Bookstore thus making the U-turn under the Katipunan flyover the only way to get to the other side! Because of his stupidity and lack of common sense, that area was congested; traffic was barely moving thus we were stuck in front of Alcal Building for twenty minutes. Common sense, BF!

Tagalugin na kita ha kasi baka di mo maiintindihan. Kay laki-laki ng Katipunan Avenue, tinanggal mo pa yung U-turn slot doon. Kay liit-liit ng daan sa ibaba ng tulay na 2 lanes lang ang pwede. Isipin mo ha, madami din ang kakanan papuntang Aurora. Ano na mangyayari? Makikisabay ang mga kotseng papuntang Katipunan Avenue. Kung kelan nagmahal ang presyo ng gasolina, saka ka nagplano ng PALPAK para masayang ang oras at gasolina ng mga taong taga Katipunan at mga taong dumadaan doon! BWISIT.

I hope you get it now Bayani, for I have ran out of Filipino words. You trully are the Villain of Metro Manila. I do hope and pray that you will not win in the next presidential race.

Chocolate Mousse!

I was watching Ellie Krieger’s show when I saw this recipe of chocolate mousse. [click image to go to actual recipe] It’s made of silken tofu, Ghirardelli 60% cacao bittersweet chocolate, half tablespoon each of Grand Marnier and brandy and a bit of sugar. This dessert is soooo good and easy to make, plus it is less in fat cos it’s made of tofu and it tastes like the real thing! No more whipping egg whites and heavy cream and all that folding. =)