Brown Sugar Ice Cream With Cayenne Spiced Walnuts Recipes

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

Steps:

• In heavy saucepan, whisk egg yolks and sugar till thick.
• In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
• Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
• Strain into a bowl; add vanilla and let cool to room temperature
• Cover and refrigerate over-night.
• Pour into freezer and follow directions for your freezer.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
• Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
• Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
• Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.

Steps:

• Preheat oven to 375°F. Bring milk and cream to simmer in medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. Return to saucepan. Stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). Transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
• Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
• Process custard in ice cream maker according to manufacturer's instructions, adding walnuts during last 5 minutes. Transfer to container; cover and freeze up to 3 days.