How to (poor guide)butter pecan ice cream-blueberry sauce

(POOR GUIDE)Butter Pecan Ice Cream-Blueberry Sauce


Add butter to small skillet. Over medium heat cook pecans until lightly browned. Stir constantly for 3-5 minutes.

Whisk eggs in a bowl, set aside. Combine brown sugar and half and half in a sauce pan and mix well.

Remove from heat and stir in cream, vanilla and pecans.

Pour into ice cream maker and freeze according to manufacturers directions.

Add all ingredients for the blueberry sauce into a saucepan. Cook over medium heat and stir for 3-5 minutes until sauce is dark blue.

Next strain the sauce over a container. Remove chunks of blueberries and keep remaining sauce.

  • 40.0g Chopped pecans
  • 1/8g Butter
  • 220.0g Brown sugar
  • 2.0 Eggs
  • 120.0g Half and half cream
  • 115.0g Heavy cream
  • 4.2g Vanilla extract
  • 200.0g Blueberries
  • 4.0oz Water
  • 8.0oz Orange juice
  • 170.0g White sugar
  • 28.05g Cornstarch
  • 1/8g Almond extract
  • 1.0g Cinnamon