I Made That! by Brandi Henderson

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  • Maple butter pecan ice cream

    • ashallen on October 05, 2019

      This is a great ice cream recipe. My husband *loved* it - he thought the contrast between the rich, creamy, maple ice cream base and the salty crunchy pecans was awesome. I love the maple ice cream base but would prefer the pecans to be candied vs. salted - very much personal preference! Texture is very rich and smooth and stays that way in the freezer. Maple flavor in the base is pretty subtle without the maple extract, even when using a pure, dark maple syrup, so I consistently use a good, natural maple extract. Recipe calls for bringing cream/milk/maple syrup just to a boil during initial heating step - I just bring it to 175F. I also frequently add up to 2 extra egg yolks for extra smoothness and richness. [Cross-post for Epicurious/Gourmet Best of 1998/I Made That!]

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  • Language English
  • Countries United States

Publishers Text

I Made That!, by Brandi, has the stated goal of "to be able to make absolutely everything I eat from scratch. And I mean everything." From Seattle, she writes with a wicked sense of humor and gives all of her dishes personality. Even the lowliest butternut squash becomes a "he."