Butterscotch Pecan Ice Cream

It's October and we're having a heat wave!  I love it, but my kids are ready for it to be cool and fall-like.  Of course, it doesn't need to be hot to enjoy delicious ice cream.

This is butter pecan ice cream with a twist - the scotch whiskey added to this recipe gives the ice cream a grown-up flavor which is hard to resist.   I think this ice cream would pair well with a fall dessert like spice cake or pumpkin pie.  Hot weather or not, you should try this ice cream!


Butterscotch Pecan Ice Cream
from The Perfect Scoop by David Lebovitz

5 Tablespoons butter
3/4 cup packed dark brown sugar
1/2 teaspoon coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon scotch whiskey (optional, or use a little less to taste)
Buttered Pecans, coarsely chopped (recipe follows)

Melt the butter in a saucepan, stir in brown sugar and salt, then whisk in 1 cup of the cream and the milk.  Warm the mixture and pour the remaining cream into a large bowl and set a mesh strainer on top.

In  separate bowl, whisk together the egg yolks.  Ladle about half of the warmed sugar mixture into the egg yolks while whisking constantly.  Scrape the egg mixture back into the saucepan and heat the mixture while stirring constantly until the mixture thickens and coats the spoon.  Pour the custard through the strainer and stir it into the cream.  Add the vanilla and scotch and allow to cool.  Chill the mixture in the refrigerator for at least 3 hours.  Freeze the chilled custard in an ice cream machine and during the last few minutes of churning, add the buttered pecans.

Buttered Pecans

1 1/2 tablespoons butter
1 1/2 cups pecan halves
1/4 teaspoon coarse salt

Preheat the oven to 350 degrees F.  Melt the butter in a skillet.  Remove from heat and toss the pecans with the butter and sprinkle with the salt.  Spread the pecans on a baking sheet and bake for 10-12 minutes, stirring halfway through baking.  Remove from oven and let cool.