Heavy whipping cream.
A heavy dose of vanilla extract.
A splash of scotch whiskey.
And pecans roasted in butter and salt.
Are you drooling yet? These are the star ingredients of this butterscotch pecan ice cream recipe, and a few reasons why you need this frozen dessert in your life.
While debating what sweet treat I wanted to make myself over the weekend I realized it’s been a while since I made ice cream. In fact, I think my ice cream bowl has been neglected in the back of my freezer since the end of summer. That’s just unacceptable. So pulled out my trusty ice cream bible from David Lebovitz, The Perfect Scoop, and immediately this recipe popped out to me.
It’s rich and creamy since it’s made with a custard base, and the butterscotch flavor together with the pecans make it extremely comforting and satisfying. Leave out the whiskey if you’d like, but I like the subtle depth of flavor it adds.
On a more personal note, we’re on the baby homestretch. Only 7 weeks to go! I’m starting to freak out a little, especially when I think about everything that still needs to get done before our baby boy arrives. And all I want to do is make ice cream and eat cookies (I can organize the nursery with one hand and hold a cookie with the other, right?).
I guess my point is that this big life change is likely to affect this website, even though my goal is to continue baking and posting as (almost) normal. If it takes a few extra days for me to post, you’ll know why. I’m probably having a pregnancy meltdown or passed out on the couch. I love you guys, thanks for reading!
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