I met the lovely people from Plugra on Twitter a month or so ago…and they sent me a couple of coupons to try their butter. Of course, I thanked them, and told them that I’d definitely bake something and post it on the blog.
Now, let me be clear about this. Plugra did not pay me to post this, nor did they expect me to bake something to post on the blog. They were kind enough to send me coupons to try their butter, and that’s where it ended. I have never been obligated to bake anything or post anything on their behalf, or their butter’s behalf.
I do, however, like to share things with my readers when I truly love something…and that now includes their butter.
My intention was to take a taste of the butter, and then to come up with something to bake with it. Just a little taste. I had bought a fresh baguette that day too…and I said to Sophie (my black lab)… “Let’s give Plugra a try…”
She was more than happy to participate in the taste test… and…well…half a baguette later… and lots of butter gone… LOTS of butter gone…I was in a state of bliss…Sophie was in a state of bliss.. I’m not exactly sure which one of us decided that we had to stop. I think it was Sophie, she tends to be more level headed when it comes to eating delicious foods…and she’s a dog, so that should speak volumes when I say that I have no willpower…so yeah, I’m sure it was Sophie who decided that we’d had enough…I would have kept on eating..
I’m not sorry for not having willpower.
It’s a weakness that I’ve come to accept over the years.
I’ve embraced it. Ok, so you know when you think of how good different foods used to taste when you were younger…and then over the years, either your taste buds change…or the companies change up their recipes to make them healthier…or use cheaper ingredients…or whatever… well, this butter took me back to when I was a little girl…and the true butter taste that I remember from then.
This is the real thing, people.
I’ve said this over and over again…
You truly do get what you pay for.
Plugra butter is sweet, yet with just enough saltiness in it to give it that “Mmmm” factor with every bite. And creamy? Oh yeah… pure cream bliss… And when I asked them why I should try their butter… I was given the answer: “82% butterfat, less moisture. Great for baking, or just everyday use!”
Yep. Perfect for everyday use.
And then I had to check out the baking part of it…. I could have easily baked a cake, or cookies or something else.. but you know when you bake a cake or cookies, the butter flavor really isn’t there. I mean, it’s there…but it really isn’t, and at that point, I wanted to highlight what I believe to be the most important aspect of this butter…. The flavor. So I decided to do something different, and made butter pecan ice cream. If you are a lover of butter pecan ice cream, then you know it’s the butter flavor that truly makes the ice cream…. the chopped pecans are just a bonus. I honestly have to say that using this particular butter was a delight in the ice cream. Not only did that “82% butterfat and less moisture” make it so very rich and creamy…but that true butter taste came out with every bite. I served it with a pumpkin cake, which, was not necessary at all. Just a little dish of this ice cream is all you need. Perfect for dessert, perfect for that 8pm “I need something sweet” ..or just a fun time snack time.
What’s really fun is that once you’ve made ice cream a few times…you really don’t even need a recipe. A couple of cups of heavy cream, a couple of cups of milk, about a 1/2 cup of white or brown sugar, some egg yolks, and vanilla are pretty much all you need! Change up the flavor by adding your favorite ingredients!! The one thing that I didn’t do is brown the butter before I added the cream. I tend to not like browned butter. I know, I’m probably that 1% of the population that doesn’t… but I can’t help it, and I never like the color of the ice cream with the darker butter either…it’s unappetizing. But that is just me. If you prefer a browned butter flavor, and don’t mind the look of the ice cream, then by all means, brown the butter!!
Honestly? I’m totally making this ice cream again.
Plugra is now my most favorite butter.
It’s perfect for everything.
Life is good. It’s a “Grab a spoon and eat this ice cream right out of the pretty little pink ice cream container that I bought for myself, and I don’t care if it’s morning or not, because I’ve already embraced my lack of willpower, which makes eating butter pecan ice cream in the morning perfectly natural and normal…” kind of good.
- 1 1-2 cups chopped pecans
- 6 egg yolks
- ½ cup butter
- ½ cup light brown sugar
- ½ tsp salt
- 2 cups heavy cream
- 2 cups whole milk
- 1½ tsp vanilla
- Pecans for garnish
- Preheat oven to 350 degrees.
- Arrange the chopped pecans on a baking sheet, and place in preheated oven for about five minutes. You'll know when the pecans are perfectly roasted, because you will smell their heavenly nutty scent! Remove from oven, and set aside.
- In a large bowl, whisk the egg yolks until they're well blended. Set aside until ready to use.
- In a large saucepan with high sides, melt the butter over low heat. (If you like your butter browned, cook it for a couple of minutes, stirring it constantly until it just begins to brown).
- Add the light brown sugar, and the salt.. cook until the sugar has melted.
- Add the milk. A couple of things are going to happen. It's going to bubble up, which is why I suggested a pan with high sides. And the melted sugar mixture is going to harden, because of the cold milk added. Just keep stirring it until the sugar melts again. It will happen. Be patient, and just don't let it boil.
- Grab the bowl of egg yolks and give them one more whisk. Slowly add ⅓ of the milk mixture into the egg yolks, whisking constantly. When fully incorporated, add the milk and egg mixture back to the saucepan.
- Stir constantly over medium to low heat until the mixture thickens... make sure that you scrape the bottom of the pan, otherwise you're going to end up with lovely black specs throughout the ice cream! This takes about five minutes or so of stirring time. You will know when the custard is ready, because you'll be able to run your finger along the back of the spoon, and the custard will stay parted.
- Pour the custard through a sieve into a large bowl.
- Add the vanilla and heavy cream to the custard. Whisk until fully combined. Chill thoroughly. I like to chill the custard in the freezer for about two to three hours, or just until it starts to ice up a little. Doing that gives the custard a nice head start for when you start to churn it.
- When the custard is fully chilled, add it to your ice cream maker, and begin to churn according to the manufacturer's directions.
- When the ice cream has fully churned, stir in the chopped pecans. If you have made ice cream before, then you know that it will be soft enough to easily stir the pecans in.
- Transfer the ice cream to a freezer container, and freeze until hardened, about 2 hours.
- Serve frozen, and garnish with pecans.
I’m sharing this with my friends at the following parties:
Fiesta Friday, with the Birthday Girl, Angie…from The Novice Gardener….and her lovely co-hosts, Suzanne from A Pug in the Kitchen, and Sue, from Birgerbird…two of my most very favorite people! This is a lovely party, and everyone is always welcome! I hope to see you there!! Happy Birthday Angie…I hope your day is beautiful…
FoodieFridays with Michelle at A Dish of Daily Life, along with Shari from Pure Grace Farms, Mila from Girl and the Kitchen, Christie from A Kitchen Hoor’s Adventures, Petro from The Seaman Mom, and Christine from Curried Cantaloupe! It’s a great party, and I hope to see you there!