Jeremy Conner's Pecan Sad Cake with Homemade Vanilla Ice Cream
- 2 cup biscuit baking mix
- 1 lb light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup Cane River pecan pieces
- 1 cup Cane River Honey Glazed Pecans, roughly chopped
Homemade Vanilla Ice Cream
1 Pt. Heavy Cream
1 Tsp. vanilla extract
6 egg yolks
3/4 cup white sugar
Homemade Vanilla Ice Cream Directions:
Special Equipment: Ice cream churn, candy thermometer
In a small saucepan, combine heavy cream and vanilla extract. Over medium heat, bring the mixture to just shy of a boil, turning off the heat when the first bubbles of a simmer appear. In a medium mixing bowl, combine egg yolks and sugar, then whisk until the mixture becomes fluffy and pale yellow. Using a ladle, add small amounts of the hot cream mixture to the yolk mixture a little at a time, whisking to combine each time.
Once all of the cream has been added to the yolks, return it to the saucepan. Over VERY low heat, and stirring with a rubber spatula, cook until thickened (when it reaches about 175 degrees). Pour the mixture into a mixing bowl set into another bowl filled with ice. Stir with a rubber spatula until cooled to room temperature, then place the mixture in a refrigerator until completely chilled, at least 4 hours. Once chilled, pour into an ice cream churn, and process according to the directions. Once finished, place into your freezer for later.
Pecan Sad Cake Directions:
Preheat oven to 350 degrees. In a mixing bowl, combine and mix the biscuit mix, brown sugar, eggs, vanilla extract and the pecan pieces. Pour the batter into a greased 9x13 baking pan and spread evenly. Bake for 30-35 minutes. The cake will rise and then fall during baking. This is intended and is the reason for the name "sad cake." Allow to cool before slicing into desired portions.
Place a slice of cake on a plate, then top with a scoop of vanilla ice cream. Finally, sprinkle some of the chopped glazed pecans over it and serve.