Youngest son and myself set ourselves a task to make pecan pie this Thanksgivining without corn syrup.
Results were pretty darn good, if I say so myself, though a little more runny and gooey than would otherwise be expected due to buttery, brown sugar concoction as opposed to the corn syrup standard route.
Needless to say, the vanilla ice cream pairing had to be up to task. It's not an easy task, standing before the freezer section of ice cream choices in either the Petaluma Market or Whole Foods here in the heart of artisan ice cream country.
In the end, I opted for Straus Family Creamery Superior Organic Vanilla Bean. First time and for sure not the last.
What I loved best, taste aside, was the natural look of this ice cream. If you're going to go to the lengths of making a pie from scratch, don't settle for anything less. Sublime. Local, organic, fantastic!
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