American Baker in Germany

 This is an easy way to make butter pecan ice cream.  Butter Pecan Ice Cream: 4 1/2 cups (1 L) vanilla ice cream 1/2 cup (125g) butter 1 1/2 cups (175g) pecans Roughly chop the pecans. Put the butter in a saucepan over high heat. Melt the butter completely. Add the pecans. Allow to simmer about 6-8 minutes. Remove from heat and allow to cool completely. What we want is browned butter and roasted pecans. You should be able to see tiny flecks of brown in the butter. Allow the vanilla ice cream to warm at room temperature for an hour or microwave on high for one minute. Stir until smooth. The ice cream should be stirable, but not runny. Add the browned butter and roasted pecans. Stir until smooth. Return to the ice cream container. Freeze for about two hours. Remove from freezer and stir to keep the pecans from all falling to the bottom. Then return to freezer for at least 4 hours. This ice cream is delicious. It's not super sweet, but has a lovely crunchy texture. Enjoy! Watch u...

 I've decided to start a new series on easy alterations of either vanilla or chocolate ice cream. One of our favorites? Mint chocolate chip. Let's start there. Mint Chocolate Chip Ice Cream: 1 L (4 1/2 cups) vanilla ice cream 1 1/2 cup (200g) chocolate chips 1 tsp mint flavoring turquoise food coloring (optional) Begin by allowing the ice cream to sit out long enough to get soft. I will emphasize you want soft ice cream, not runny. Either an hour at room temperature or 1 minute in the microwave.  Stir in the mint flavoring and turquoise food coloring until well combined.  Fold in the chocolate chips.  Pour back into the container the ice cream came in.  Return to freezer. Freeze about 2 hours. Then stir to make sure the chocolate chips haven't all sunk to the bottom.  Then allow to freeze completely. At least 4 hours. This tastes very similar to mint chocolate chip ice cream and the vanilla really doesn't come through. Watch us make this easy recipe on our ...