For the record, 80F in January is a crime against nature. My roses are blooming again. Our yard guy showed up this week to mow. We turned on the AC again. It’s JANUARY, people! This is why we can’t own sweaters. {sigh}
So what do you do when Mother Nature turns the tables on you? Make ice cream (of course). This time we decided to use the chocolate-covered amaretto pecans given to us by our friends Kaki & Donny. She said they were addictive like crack. She was right. These babies are good right outta the bag, but they’re even better swimming in a big vat of dark chocolate ice cream.
I’m going to daydream about that for a minute…
Dark Chocolate Ice Cream with Chocolate-Dipped Amaretto Pecans
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk (we use 2%)
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons Hershey’s Special Dark chocolate syrup
3/4 cup chocolate-dipped amaretto pecans, chopped
Whisk the eggs until light and fluffy (about 2 minutes); slowly add sugar and whisk for one minute more. Add the cream, milk, salt, vanilla and chocolate syrup and whisk until thoroughly combined. Pour into an electric ice cream freezer and process until done. We use the Cuisinart machine, which takes about 30 minutes. Stir in the chopped pecans, spoon into a a freezer-safe container with a tight fitting lid & place in the deep freeze overnight. (Makes 1 quart)
So while the rest of the nation basks in the glory of fluffy snow or cute sweater weather, we’ll be down here pulling weeds in our flip-flops. And eating ice cream.
PS – If that makes you jealous, call me. House-swap offers will be considered.
Inside NanaBread's Head 
Oh, too funny. I’m in Virginia. The weather forecast today was for 60 degrees. Tomorrow?
Snow.
Go figure.
What a whacky year, so far. Loving it.
Wacky is right! It has been hovering around 80F here for a week, and as soon as I post an ice cream recipe it drops to 32. Seriously; I do not understand our weather lately. Enjoy your 60 degrees today (and your snow tomorrow), Teresa!
wacky weather that is for sure – i’m in maryland and yesterday was 60F and today we are expecting snow. kind of “scary” in a way.
those chocolate dipped amaretto pecans sound and look great – any idea where your friends got them?
Hello, Jacquie! Thanks so much for dropping in. I’m so jealous of your snow. We rarely see the white stuff in south Texas. I’ll ask Kaki if she still has the tin those pecans came in so I can get you the company’s information. Until then, I found this link online for a Texas company. These look exactly like the ones she gave us. http://www.pecancompany.com/pecan-treats/chocolate-amaretto?gclid=CPScn5i6k7UCFUKoPAodeycAMA
I’ll update this comment once I hear from her. Enjoy your snow! -jeanne
Oh my, oh my, OH MY! How did I miss commenting on such awesomeness? I love how y’all bust out the ice cream maker with such regularity. Ice cream knows no season. Kaki & Donny are good friends to part with those pecans!
Well, I just figured that at 25F in your neck of the woods, ice cream was the furthest thing from your mind. When it’s summer year-round, it’s always ice cream time down here.
Weather can be so weird! Super cold one day, and uncomfortably hot the next. I guess it’s just an excuse to make ice cream, which is always nice, though!
The weather lately has been bizarre. Sunday morning, it’s supposed to be 32F here. Monday, the high will be 76F. It’s ice cream one day and hot cocoa the next. Spring is such a contradiction in Houston this time of year. Luckily, ice cream pairs well with all of it. :D Thanks for dropping in & commenting, Elizabeth! -jeanne