Don’t you hate when you see a mouthwatering ice cream picture like this one, begin to salivate, start reading the recipe and find you actually have the ingredients on hand, feel your heart race because you might be able to make this happen…and then you read the last line and it says “Pour into an ice cream freezer and freeze according to manufacturer’s instructions.”
Crap. You don’t have an ice cream freezer.
Talk about an orgasmic letdown (of the food porn kind)…this won’t happen today. This is easy-peasy ice cream that you don’t need any fancy freezers for (except the one attached to your refrigerator). But it is gourmet good, I promise. The secret is using already condensed milk, which helps the thickening process considerably. The result is silky, creamy nirvana…a ribbon of butter pecan folded into real whipped cream and the subtle nuance of browned butter. Decadence.