Butterscotch Pecan Ice Cream
From The Perfect Scoop, but David Lebovitz
Of course my birthday party wouldn’t have been a party without a little dessert. Although we don’t seem to know the meaning of the phrase “a little” in the HMK, so this delicious ice cream was part of a dessert smorgasbord, really. On pretty much every holiday requiring “romantic cuteness” John takes the shortcut to my heart via food, usually in the form of my favorite cupcakes – Sweet Mandy B’s. And time after time he buys a half dozen cupcakes and about 10 cookies other sweet treats. And without fail I eat all of them because he doesn’t have much of a sweet tooth. Awesome. So this year when we made a big batch of birthday ice cream and he STILL surprised me with the standard assortment, I was very very glad to have 10 friends coming over to help me out. As for the ice cream, it’s definitely a boozy delight. It’s amazing how far a tablespoon of scotch can go. And the candied pecans…ohhhh the candied pecans. I challenge you not to eat a handful before they ever make it into the ice cream. On the other hand, just make a little extra and chow down!
- 1 1/2 Tbsp butter, melted
- 1 1/2 cups pecan halves
- 1/4 tsp coarse salt
Ice Cream Base
- 2 cups heavy cream
- 6 egg yolks
- 5 Tbsp butter
- 3/4 cup dark brown sugar, packed
- 1/2 tsp coarse salt
- 3/4 cup whole milk
- 1/2 tsp vanilla extract
- 1 Tbsp scotch
- Preheat the oven to 350 degrees.
- Toss pecans with butter and salt.
- Spread pecans evenly on a baking sheet. Bake 10-12 minutes, tossing halfway through.
- Allow to cool completely.
- Make an ice bath in a big bowl. Pour 1 cup of the heavy cream into a medium bowl that can nest over the ice bath. Then next a sieve over the medium bowl. Set aside.
- In a separate large bowl whisk together egg yolks. Set aside.
- Melt butter in a medium sauce pan over medium heat.
- Stir in brown sugar and salt until well moistened.
- Whisk in remaining 1 cup of the cream and the milk.
- Warm the brown sugar and cream/milk mixture until you see little bubbles forming around the edges, but it’s in no way boiling.
- Very slowly pour the warmed mixture into the egg yolks, whisking constantly. Return mixture to sauce pan.
- Stir the mixture constantly over medium heat until it thickens and coats the spatula. A flat bottomed wooden spatula works best for this so you can scrape the bottom of the pan to avoid scalding.
- Pour the custard through the sieve so it lands in the cream, which is in a bowl that’s sitting in an ice bath (see step 1). Stir the cream and custard until combined.
- Stir in vanilla and scotch.
- Thoroughly chill the mixture in the refrigerator. I like to chill it over night.
- Freeze ice cream per your ice cream maker’s instructions. In the last 5 minutes of freezing, add the buttered pecans.
Makes 1 1/4 quarts.