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Sunday Slow Scoopers WK 1

Jerry led off the new challenge with a great selection. He chose Butterscotch Pecan Ice Cream.

An easy and rich recipe. As usual, I organize my ingredients first.


I cooked the custard and then cooled it in an ice bath before putting it in a sealed container and refridgerating it.

sss1%20cooking%20custard.JPG sss1%20icebath.JPG

With the custard safely in the fridge, I turned my attention to making the meringue nest for a serving dish. I decided that a maple flavor would be a good complement to the butterscotch pecan.


And here is how the dish looks on the plate.


Comments (1)

Great idea to do the meringue nests - looks lovely!

Deborah responds: Thanks, Krista. I think if I do meringue agian I'll put some coloring in for contrast between it and the ice cream.

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