One of the things I love about writing the Pinecraft Pieshop Series is all the wonderful food that finds itself within the pages of these novels. Since warmer weather is on the way, I thought this recipe for Butter Pecan Ice Cream from Planted with Hope would be a perfect fit!
Butter Pecan Ice Cream
2 envelopes Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups granulated sugar
2 tsp. vanilla extract
1 tsp. salt
3 cups heavy cream
1 1/2 cups pecans, pieces or whole
1 cup butter
1 cup brown sugar
Soak gelatin in cold water. Heat milk till just before boiling. Remove from heat. Add gelatin, sugar, vanilla, extract, and salt. Let cool. When cooled, stir in cream. Place in freezer.
In a saucepan, melt butter and heat nuts until crisp. Stir in brown sugar. Mix well. Add to ice cream once mixture has partially frozen.
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Tricia Goyer is a homeschooling mom of ten, grandmother of two, and wife to John. A bestselling author, Tricia has published 50 books to date and has written more than 500 articles. She is a two time Carol Award winner, as well as a Christy and ECPA Award Nominee. Tricia is also on the blogging team at TheBetterMom.com, FortheFamily.com and other homeschooling and Christian sites. Tricia volunteers around her community and mentors teen moms. She is the founder of Hope Pregnancy Ministries in Northwestern Montana, and she currently leads a Teen MOPS Group in Little Rock, AR.
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