Butter Pecan Ice Cream
An old-time American classic sold in ice cream cones at the soda fountain of the local corner drugstore ... back in the day. With this modern twist and your TM, you can whip up this classic flavour in no time flat!
When I first went to college in the USA, my Aussie accent was so strong, that purchasing anything was a challenge (until I adopted a terrible American accent in order to be understood). I have a very clear memory of a friend and I going to get ice cream and I wanted Butter Pecan, but the server literally could not understand the Aussie version of 'butta' as opposed to the American 'butterrrr'. Fortunately, my friend translated and an ice cream emergency was averted. This has always been one of my favourite flavours. And yes, I always associate this flavour with that incident. Food memories hey?
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- 1 Batch Killer Vanilla Ice Cream batter, unfrozen Recipe
- 300 Grams pecan kernels
- 100 Grams Beurre Noisette or Brown Butter Recipe BUY
- pink salt flakes to taste BUY
Place pecans into a cold oven set to 200°C and toast for exactly 10 minutes.
Toss with brown butter and salt while they are still hot and let the butter melt. The nuts will continue to absorb the butter as they cool.
Fold through the unfrozen Killer Vanilla Ice Cream and freeze as directed. You can fold these through any semi soft vanilla ice cream.
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