Caramel pecan ice cream made in a hand cranked White Mountain freezer using pasteurized heavy cream, organic butter, sugar, egg yolks and a half dozen pots and pans to assemble all of this. I'm finding there's a talent to this type of ice cream (making the caramel first, sauteing the chopped pecans in butter, then the base, then combining) that actually rivals making risotto. But the flavor going into the refrigerator was just incredible. Now if I can just nail the texture tomorrow, cranking it by hand with rock salt and ice before repacking and covering with burlap to ripen.
Like seriously good risotto I think most people have never had ice cream on the level I hope this turns out at. This is somewhere north of 30% butterfat!
If I don't post over the weekend please assume that I spoke too soon!