Thanks for your replies, Ted and Anna. And forgive my ignorance, but what does "immersion emulsify" mean? And I use about 2 tblsp butter for a 1 litre mix. I just tried another recipe the other day, and I was sure it would fail, since the butter was floating at the top of the mixture before I put it in the machine. However, in this batch I didn't have the problem I described. Having said that, it didn't taste a bit like butter pecan ice cream either, and is essentially just vanilla ice cream. I would love to get the recipe you have, Anna. I never knew butter pecan ice cream existed until I recenlty visited the USA. We don't have such a flavour down here in Australia, so my only hope is that I can make my own. I will look forward to it once your computer is back up and running. Thanks!