A couple of weeks ago I made a chocolate chip pecan pie and took it to a dinner with friends. We brought it home with a couple of slices leftover and I had an idea. What if I made classic vanilla ice cream and dropped the rest of the pie into it? Would it work? The simple answer is omigoodnessitworks. If you normally like ice cream with your pecan pie, this may be your new favorite flavor of ice cream.
Chocolate Chip Pecan Pie
1 9″ pie crust, baked
2/3 c sugar
1/2 t salt
1/3 c butter, melted
1 c corn syrup
1 c whole pecans (I use more like 1 1/2 c)
1 1/4 c mini semi-sweet chocolate chips
Set oven to 375 degrees. Blend eggs, sugar, salt, butter and corn syrup. Fold in pecans and chocolate chips. Pour into the baked pie shell and dot with extra pecans as needed. Bake 40-50 minutes and allow to cool before cutting.
Now, the ice cream:
1 1/2 c whole milk
1 c sugar
3 c heavy cream
Mix the whole milk and sugar until the sugar dissolves, 2-3 minutes. Add the heavy cream and vanilla and mix well. Pour into an ice cream churn and let it run for about 20 minutes. Drop half of the pecan pie into the ice cream after it has thickened considerably, in the last five minutes of churning. Freeze until set.