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Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.

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