No ImageButter Pecan Ice Cream

Did you make it? Rate it!

  1. Michele

    this was amazing, so creamy and rich. Will be making this again, for sure.

    xxxxxyyyyy

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  2. Belinda Marcel

    So fantastic!!!

    xxxxxyyyyy

  3. Felicia

    Delicious!!

    xxxxxyyyyy

  4. Luke

    Great idea to brown the butter! With respect, I suggest the sugar go into the yolks rather than into the butter. The milk should really be scalded without sugar to avoid curdling. The concept, however, is lovely. Can’t wait to try the batch I’ve got freezing right now!

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  5. Angie

    Amazing! I used 1% milk, so I had to freeze longer, but otherwise delicious. I heated the milk before adding to the sugar mixture and it worked great! Thanks Elise

    xxxxxyyyyy

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