I feel like I have been MIA from the blogging world, and it's not the relucant thing at all - just on vacation, I guess. Since my last entry, we have had a short, but excellent trip up north, visiting a daughter in Santa Cruz, having dinner with fellow ST'ers in San Francisco, even a short visit to the cousins in the East Bay. And then there was an absolutely wonderful, long planned, family reunion week at a resort in Cabo San Lucas, Mexico. But those are separate stories, and if I can get back into this blog thing, maybe I can get those in print later.
So, having digressed, here we are, the Slow Bakers are now Slow Scoopers (I also missed our last baking week and the gelato transition, sigh). Our first recipe from The Perfect Scoop was a butterscotch pecan ice cream, using yes, Scotch, and pecans. For a change, I actually had the ingredients, save heavy cream, and that was easy to get. It was also my first time with making an custard with eggs, cream, etc.
Making it was fun, and easy, tho I hate using all those bowls.
And here's another bowl, for ice:
Later that evening, while watching the opening ceremony of the Summer Olympics, I let the mixtures churn away in the Cuisinart. After it had done its thing, I decided not to put the pecans in the ice cream, since some of us have nut aversions, and served the nuts as topping to the ice cream. Being the newbie that I am, I didn't realize that I should have frozen the churned ice cream in order to get a harder scoop, so this week we are a rather soft serve version - the taste, however, was beyond delicious.
Butterscotch on the rocks:
