Butterscotch Pecan Ice Cream | completelydelicious.com
  1. Let the ice cream rest at room temperature for about 5-10 minutes.
  2. Warm your metal ice cream scoop in a large cup of hot water.
  3. Shake off excess water from the scoop
  4. Use your wrist to carve an “s” through the ice cream as you scoop. Don’t just scoop a big hole from the middle.
  5. Dip the scoop into the hot water in between each scoop.