We’ll be seeking out recipes for some of these crazy flavors so check back soon!

The dictionary offers up both pronunciations, but puts my southern friend’s version first:  pe·can [pi-kahn, -kan, pee-kan]

Any way you say it, though, pecan pie is delicious.  If you’re not in a pie mood, but still want the pecan pie flavor, you should try this pecan ice cream recipe:

Crunchy Pecan Nut and Maple Syrup Ice Cream
Ingredients:

4 oz chopped pecans

2 oz butter

2 tablespoons brown sugar

2 tablespoons maple syrup

3/4 pint milk*

3/4 pint double/heavy cream*
*You can replace these ingredients with whatever type of milk or cream you’d like.  If you’re lactose intolerant, try soy creamer.  If you’re adventurous like me, try coconut milk.

Using a frying pan, slowly melt the butter then add the chopped pecans. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp. Don’t burn the pecans or they’ll end up with a bitter taste.

Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in the milk, stir in the cream and then add the fried, chopped pecan nuts. Still stirring add the maple syrup until blended in.

Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.  For the best results you should let your ice cream mix cool in the fridge for a couple hours or even overnight.  But if you’re impatient like me, don’t worry; not cooling it won’t ruin it.
For extra deliciousness you can save some of the pecans to add just before the ice cream is finished, or use them as a topping after the ice cream is made.

Oh man, now I’m hungry for some pecan pie with pecan ice cream.