Okay okay, so this is really just a variation on the Brown Butter Pecan recipe I posted, but it's festive, so it counts.
This recipe does take some planning. Here's a reasonable timeline for serving on (let's say) Saturday evening:
Thursday evening: "make" the dulce de leche, toast the pecans, and make the ice cream base.
Friday evening: churn the ice cream and add the pecans/dulce de leche as per instructions that follow and then allow to set in freezer overnight.
Saturday: enjoy the ice cream!
If you must, I suppose you could do the following:
Friday evening: dulce de leche/pecans/make ice cream base
Saturday morning: churn ice cream/add pecans & dulce de leche and set to freeze.
Saturday evening: enjoy the ice cream.
I highly recommend the dark chocolate magic shell to accompany the ice cream.
Brown Butter Pecan Ice Cream
Ingredients
1 cup butter (2 sticks), cut into cubes
1 cups milk
2 cups heavy cream
1/2 cup sugar (divided)
7 yolks
1 tsp salt
2 cups chopped, roasted pecans (recipe follows)
1 can pumpkin puree (15 oz)
1 can dulce de leche (recipe follows)
1. Place the butter in a deep pan over medium heat and begin heating the butter, stirring or swirling often. The butter will start to foam and bubble but keep watching just as it starts to brown and smell nutty remove it from the heat. The process should just take a few minutes. If you 'over brown' your butter, just strain out all the brown bits.
2. Put your 6 yolks + half the sugar in a blender or food processor (you need a volume of about a quart + in the blender or food processor so to make sure you have enough room for all the liquids).
3. When fully combined, leave the blender or food processor running. Then, slowly pour the (strained) hot brown butter into the yolk/sugar mixture and keep blending until fully combined (if you don't blend while adding, you'll cook your eggs!).
4. Rinse out the pan you used for your brown butter and place the rest of the sugar, salt, and milk (but NOT the cream) in the pan over medium heat. Allow the mixture to get to a simmer and then cut the heat.
5. Again, while blending, add the sugar/milk mixture into the egg/brown butter mixture.
6. When all the yolks have been fully incorporated, poor off the liquid into a large bowl. Add the cream and pumpkin puree and mix to combine.
7. Allow to chill in freezer overnight.
8. Freeze as per manufacturers recommendations on your ice cream maker.
9. In the last few minutes of churning (or afterwords if your ice cream maker doesn't set your ice cream too stiffly) add in the chopped pecans.
10. Pour a 1/2 inch layer of ice cream into a lidded, wide container and then place 1-2 tsp size dulce de leche globs onto the layer, spreading evening, pour another layer into the container and repeat the dulce de leche glob process until all the ice cream is used up (or the container is full!) . Place a piece of parchment paper over the surface of the mixture (this will stop the leathery freezer burn-yness that tends to form on top of ice cream). Seal the container with the lid and place in the freezer to set fully. Enjoy in a few hours.
Pan Roasted Pecans
If you have another method you prefer for roasting nuts, go with it. (For example, in the oven on a sheet pan). This one is fast and easy (especially to watch so it won't burn).
Ingredients
2.5 cups raw pecans
1. Place the pecans in a dry pan over medium heat. Stirring constantly until a roasted smell starts to waft over you and the pecans just start to change color. Pour into an open countainer and allow to cool on the counter (do not seal the container as the water in the air may condense and fall onto your pecans causing them to 'wilt'). When they are cooled completely, close the container and store at room temperature until use.
No fuss Dulce de Leche
Do not be afraid of boiling a can! It's magical! While you're at it, I recommend boiling several cans at once since you might as well. You can just stash them on a shelf at room temp as long as the seal hasn't be compromised on the can.
Ingredients
1 can sweetened condensed milk
1. Remove the label from the can (this is an important step) and place in a large stock pot/canning pot. Cover with water and allow to come to a simmer. Make sure there is plenty of water covering the can and check on it periodically, adding hot water as needed.
2. Allow to simmer for 3 full hours. After 3 hours, cut the heat, remove the can (canning tongs are useful here, but household tongs should do the trick, otherwise just let it cool in the water) and allow to cool overnight. When you open the jar you'll find the easiest Dulce de Leche you've ever made!
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