Thursday, May 17, 2012

Butterscotch Pecan Ice Cream

from The Perfect Scoop

Buttered Pecans
1 1/2 T butter, melted
1 1/12 cups pecan halves
1/4 tsp coarse salt

Preheat the oven to 350. Toss the pecans with the melted butter until well coated, then sprinkle with the salt. Spread evenly on a baking sheet and toast in the oven for 10-12 minutes, stirring once. Remove from oven and cool completely. Chop coarsely.

5 T butter
3/4 c (170 g) packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 c whole milk
6 large egg yolks
1/2 tsp vanilla extract
1 T scotch whiskey
Buttered Pecans (above)

Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in 1 cup of the cream and the milk.

Warm the brown sugar and cream mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and scotch, then stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the Buttered Pecans.

Notes: I skipped the strainer and the ice bath, and doubled the scotch. I only made 1 cup of pecans, and that was plenty; I think a full batch might have been a bit much. This ice cream was amazing; our only complaint was that there was a grainy feeling on the spoon. Maybe a bit too much butter?

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