What? Have we not discussed the first two reasons?:
- He lives in Paris. I’m gonna go ahead and qualify that in my food fantasy world, I would be his neighbor in Paris, rather than his being my neighbor in Georgia.
- Chocolate Sorbet.
And coming in at Reason #3… may I present to you,
Butter Pecan ice cream:
Remember, in my last post, when I carelessly threw out that I was flipping through David’s book? Well, my eyes and heart landed on his recipe for Butterscotch Pecan ice cream. I had to alter it ever-so-slightly, because we have no scotch in the house (since it has long been donated to the oh-so-manly “Scotch Club” cause). I also cut back on the quantity of buttered pecans, because the whole amount seemed like it was going to overwhelm my machine.
What can I tell you? I’ll start by saying that this was risky business, making at home my all-time-favorite flavor of ice cream, since childhood. And I can also say that, once again, I knew from the minute I stuck my spoon into the top of that machine, while still churning, that it was going to fulfill and perhaps surpass my expectations. But it is not a dessert to be taken lightly — this concoction is intensely, embarassingly rich. It’s a classic French-style (i.e., custard-based) ice cream, replete with heavy cream, butter, and egg yolks. All Tim could say, between spoonfuls, was, “It’s so… buttery! How much butter is in it? I just can’t get over the butteriness,” and so on, and so forth.
I’m doing some checking, to see how much, if any, of the recipe I can post. But really, friends. If you have an ice cream maker sitting around, collecting dust, just go get yourself a copy, and I absolutely promise you won’t be disappointed.