This is just a little…uh…funny.
I saw a recipe similar to this on one of the THM foodie blogs. So I decided to change it around and use my own ice cream recipe, my own sweetener, and exchange the pecans for walnuts. I was so excited, cuz it was going to be beautiful, and I love beautiful food! And I looove salted, caramelized, sweet walnuts in my ice cream.
I use walnuts because they are quite a bit less in price at Costco than pecans. And right now, we are the farthest thing from food snobs. No pastured, grass-fed, sprouted, or organic. Not for now. But that’s another story. One I have written up as a draft, but not posted…yet.
Anyway! Back to the pie! I had so much fun. And with bated breath, I set it on the table after dinner.
Isn’t it absolutely gorgeous? And THM S! Yay! All that crunchy, salty, sweet, buttery crust with vanilla ice cream…
I mean, even the crust in itself is a thing of beauty.
“Have some pie, my love.”
I think, in the back of my mind, I knew I was tricking myself.
Craig doesn’t like nuts in most desserts. At least not ice creamy desserts. And the kids? Not on your life.
Craig ate some of the entire dish. But for the most part, I was the only one who ate the nutty part with the ice cream. The others all eagerly devoured the ice cream…only.
Here is where, if I could, I would put in about 20 emoticons. Mostly the laughing and crying one.
I told Craig that I forgive them. (Laugh…cry…)
But I’m putting this recipe on my blog. For those of you who, like me, love the salty with the sweet. The crunchy, buttery, caramely with the ice cream. Amen.
- 2 T butter
- 1/2 c. walnuts
- 1/4 tsp. salt
- 1 doonk stevia
- 2 c. walnuts
- 1/2 t. stevia
- 1/2 t. salt
- 1/4 c. melted butter
- 1-1/2 c. water
- 1-1/2 c. cream
- 3 egg yolks
- 1 T glycerin
- 1 T melted butter
- 1 tsp. vanilla
- 1/2 tsp. molassas
- 1 tsp. stevia
- 1/8 tsp. salt
- 1 tsp. gluccie
- Of the first four ingredients, melt the butter, add the remaining three ingredients, and brown in a pan.
- Of the next four ingredients, place all into a food processor and process until mixed well. Press into a deep dish pie pan and bake at 325 degrees for 15 minutes. Cool.
- The remaining ingredients are your ice cream. Put everything into blender, adding the gluccie last as it tends to clump. Blend well. Pour into your ice cream maker and churn until ready.
- Empty ice cream into cooled pie crust. (If you cool your pie crust in the freezer, it won't melt the ice cream.)
- Arrange the caramelized pecans (first part of the recipe) on top to your liking.
- I always use Bolivan stevia, found on ebay. These are measured for that exact stevia. It is in crystals, and measures very differently from powdered or liquid stevia! If you have a different kind, always taste as you go. 🙂