Rum Butter Pecan Ice Cream

I love watching Iron Chef. It’s one of those shows that I can easily watch a full day marathon of and not realize where the time is gone. It’s my favorite Food Network show due to the incredible level of skill that the participants have. Despite the fact that everyone who competes on the show are some of the top chefs in America, I always ask “Why can’t I make that?”

The three reasons I  can’t make the things the Iron Chefs do is because I lack the 1) skill 2) ingredients or 3) equipment. However, sometimes the equipment is on sale at Kohl’s for $20.00.  That’s how I became the proud owner of my very own ice cream machine. I’ve had it since December, but haven’t had the opportunity to use it until over the weekend. For my first ice cream recipe (and blog recipe!) I wanted to make something basic, but a little more adventurous than vanilla.  My instruction booklet had a recipe for butter pecan ice cream, but everything is better with a little bit of rum. This recipe was really simple to make, especially since you can do steps 1 and 2 the night before.

Although this recipe would be much easier if you have some kind of freezing device, I’ve done some searching, and you can make your own ice cream without a machine. Here are two links that have tips on how to do it: or  **Note: I have not tried either of these techniques**


The finished product all ready for dessert!

The  finished product all ready for dessert!

Recipe – Makes 1.5 quarts

4 tablespoons unsalted butter

1 cup pecans, chopped

1 teaspoon salt

1 cup whole milk

3/4 cup granulated sugar

Pinch of salt

2 cups heavy cream

1 tablespoon pure vanilla extract

1 generous tablespoon rum

1) Melt the butter in a medium skillet. Add the pecans and 1 tsp salt. Cook over emdium0lowe heat until pecans are toasted and golden, stirring frequently, about 5-6 minutes.  Remove from the heat, strain, and save the pecans.

2) In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, pinch of salt, and sugar until the sugar is dissolved (about 3 minutes). Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight

3) Turn on the ice cream maker. Pour the mixture into the frozen freezer bowl and let mix for 15 minutes. Add the pecans. When just about fully thickened (2-3 minutes after adding the pecans), add the rum. Mix for one more minute, and then serve.

4) Any leftovers can be stored in the freezer in an airtight container.

Adapted from the  Cuisinart Recipe Booklet, 2010



Hi everyone!

This is a project that I’ve wanted to do for a long time, but never took the final step to actually starting it. I’ve always been exposed to the food world…both of my parents worked in the food industry, and most members of my family are excellent cooks. There has always been plenty of creative and tasty cooking recipes, but no one in my immediate family is a serious baker. The combination of my intense sweet tooth and an intense bout of mono during the rise of baking television led me to pursue trying to make many of these sweet treats on my own. Recently, I’ve tried to work on expanding my cooking skills so I’m not the third best chef in the family.  However, there is plenty of room for both culinary disciplines on one blog.

My plan is to post both cooking and baking recipes as I try to make them. Some will be successes, and some will be lessons on What Not To Do. I would also love to do some food history and food culture posts when I have enough time to do the proper research. Ideally, I would love for this to be a combination of the geniuses of Alton Brown, Iron Chef, and “The Great British Bake-off” (plus the American version called “The American Baking Competition” that is premiering next month!)

The name The Silver Lining Is comes from my outlook on life. I’m an eternal optimist, and always try to find the silver lining in whatever situation I am in.

Thanks for reading, and I hope you enjoy!