LOVE, LOVE, LOVE, BUTTER PECAN ICE CREAM!!!!
Butter pecan ice cream is my most favorite flavor in all the world. There is just something about it that drives me nuts (Ha!). I will take a handful of lactaid just so I can enjoy this most holy of ice cream flavors. The sweet and salty are in perfect balance as you get a play of smooth and crunchy textures in your mouth. I think its my love for pecans in general that fuels this passion. Oh gosh, I could gush for hours and hours on the greatness of this flavor, but I've got an ice cream pie to eat on this extremely hot day!
THE RECIPE
Ingredients:
Pecans: $4.28
Graham Cracker Crumbs: $1.00
Brown sugar: $2.00
Butter: $1.99
Butter Pecan Ice Cream: $2.50
Caramel: made
Total: $11.77
I forgot to get caramel ice cream topping, so I decided to make a small batch. Since I had some leftover cream in the fridge and sugar in the pantry, I was good to go. (Caramel should only be made with cream. Regular milk or half and half don't work.)
THE RESULTS
FAST: Not really. The crust took 5 minutes to prep and 15 minutes to freeze. The ice cream sat out while this happened. The ice cream softened, I put it into the shell, and then had to wait 1 hour for it to harden back up (made the caramel during this time). So, about 1 hour 20 minutes for pie.
EASY: The crust wasn't too difficult. The processor made fast work of it. Just make sure you pack your crumbs in well and into the corners of your dish for a crisp, finished look.
FRESH: Not really. It's just butter pecan ice cream and caramel.
OVERALL: YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
I mean, come on. Unless you don't like butter pecan ice cream, this is the greatest dessert so far in the past 6 months.
Okay. I've got tomorrow (Memorial Day) off. Which I will need to do school stuff. Hopefully, I'll get back on track this week.
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