Wednesday, March 30, 2011
Adventures in Ice Cream Part 2
Kevin and I took the ice cream maker for a spin this weekend and made our 2nd batch of home made ice cream. This batch would've been considerably less expensive than the white chocolate ice cream if it hadn't been for the burnt butter pecans. The instructions weren't great for making those and Kev over toasted them in the oven at 350 for 10 minutes. He never toasted nuts before so wasn't aware that they need constant vigilance and coddling otherwise they go from golden brown and delicious to burnt in about 2.5 seconds. So we wound up spending like $12 on nuts for one batch of ice cream. Ouch. At least we have some left so I can make more of those tasty spicy pecans from Macheesmo. Wait, what was I talking about? Oh yeah, ice cream.
scotchbrandy pecan ice cream. (We didn't have any scotch.) It's rich, buttery and almost a little savory. Definitely a little salty, but I like that. Not quite as smooth and creamy as the white chocolate ice cream, but it's still really darn delicious. Kevin certainly doesn't have any complaints. Next up on the list will definitely be a chocolate ice cream. There's no way home made chocolate ice cream won't be twice as delicious as this.