Butter Pecan Ice Cream

Butter Pecan Ice Cream

·         6 tablespoons unsalted butter

·         ¾ cup dark brown sugar

·         2 cups heavy cream

·         2 cups whole milk

·         ¼ teaspoon grated nutmeg

·         6 egg yolks

·         1 tablespoon vanilla bean paste

·         1 teaspoon coarse Kosher salt

·         1 tablespoon bourbon

·         1 cup chopped pecans, toasted and cooled (or use my recipe for salted candied pecans)

 

In a large saucepan, melt the butter over medium heat.  Continue to cook the butter, swirling around every so often, until nutty brown solids form on the bottom of the pan and the butter smells very fragrant.

Stir in the brown sugar, cream, milk and nutmeg.  Bring to a gentle simmer over medium heat, just until the cream starts to bubble around the edges.  Some of the butter may be floating at the top, but it will disappear as you cook the custard. 

Meanwhile, break up the egg yolks in a bowl.  Slowly stream about a cup of the hot cream into the eggs, whisking the eggs constantly to temper them.  Scrape the eggs back into the saucepan.  Continue to cook over medium heat, whisking constantly, for about 5-8 minutes, until custard is thick enough to coat a spoon.  Pour through a mesh strainer to remove any bits of cooked egg.

Whisk in the vanilla bean paste, salt and bourbon.  Cover and chill until very cold, preferably overnight. 

Churn the custard in your ice cream maker according to the manufacturer’s instructions; add the pecans during the last minute of churning.  Transfer to a container and freeze until firm, about 4-6 hours.

 

Yields about 1 ½ quarts.

 

Recipe from Curly Girl Kitchen

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