Serious Eats: Recipes

Pecan Pie Ice Cream

[Photograph: Max Falkowitz]

Pie meets ice cream in this rich and creamy pecan-vanilla ice cream amped up with a salty molasses-twinged gooey swirl.

Note: Let the ice cream base firm up in the freezer for a few hours before adding the swirl, otherwise the swirl will integrate too much into the base and sink to the bottom of the container. When adding the swirl, fold it in just enough to distribute with a large spatula or spoon.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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