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1
Preheat the oven to 350F (175C).
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2
Melt the butter in a skillet.
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3
Remove from the heat and toss the pecans with the melted butter until well coated, then sprinkle with the salt.
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4
Spread evenly on a baking sheet and toast in the oven for 10 to 12 minutes, stirring once during baking.
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5
Remove from the oven and let cool completely.
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6
Chop the Buttered Pecans coarsely, then add them to them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning, or sprinkle them over when serving ice cream.
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7
Buttered Pecans can be stored for up to 2 days in an airtight container at room temperature.
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8
If you dont have time to make your own ice cream, take a pint of your favorite store-bought premium vanilla ice cream and soften it in an electric stand mixer, using the paddle attachment.
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9
Once its softened slightly, add whatever flavorings you want.
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10
You can add mint or citrus oil (start with 1/8 teaspoon per pint, then taste and add more if desired), a favorite liqueur (1 to 2 tablespoons per pint), or any of the crunchy mix-ins in this chapter.
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11
Return the ice cream to the freezer and chill firmly before you serve it.
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12
To make instant creme anglaise, melt down some premium vanilla ice cream.
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13
Voila!
