i think i might retire this book for now, or at least any recipes in it that include cooking whole eggs into the custard. this was a butter pecan custard base that i used. for some reason i convinced myself that if i substituted light brown sugar for dark, i would wind up with a butter crunch base. the resulting color and smell seemed very promising::
definitely not the case. it tasted like a milder version of butter pecan, with cashews. i threw those in for a makeshift "crunch". thank goodness i didn't spend a day making the butter crunch candy bits, which i actually found a recipe for. but the butter crunch ice cream itself? the ingredients elude me. i can't place what makes up that distinctive flavor. and i haven't been able to find a good recipe for butter crunch ice cream, anywhere::
so i opted for the only logical solution, drive down to four seas during their 10% off closing sale, and buy four quarts of butter crunch to last me until spring, when they reopen::
so much easier! these will remain hidden behind frozen vegetables and pesto, where they can be safely and carefully portioned out to myself. done and done!
