Irish Whiskey Ice Cream with Brown Sugar Pecan Crumble

Irish Whiskey Ice Cream

  • 1/2 cup Irish whiskey (such as Jameson)
  • 2 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup dark brown sugar, divided
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon coarse Kosher salt, divided
  • 1 cup pecans
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon molasses
  • 1/4 teaspoon nutmeg


Pour the whiskey into a saucepan.  Over medium low heat, simmer the whiskey until reduced to 1/4 cup.  Let the whiskey cool at room temperature for 30 minutes, then whisk in the cream and milk and return to a gentle simmer.

In a separate bowl, whisk together 1/2 cup of the brown sugar with the egg yolks.  Slowly drizzle one cup of the hot cream mixture into the eggs, whisking the eggs constantly, then scrape the egg mixture back into the saucepan.  Cook the custard over medium heat, whisking constantly, until thickened enough to coat a spoon.  Stir in the vanilla and 1/2 teaspoon salt; pour through a mesh strainer (to remove any bits of cooked egg) into a bowl.  Cover with plastic wrap resting right against the custard and cool overnight in the refrigerator until well chilled.

Spread the pecans onto a baking sheet and toast in the oven at 300 for 5 minutes.  Chop the toasted pecans and place in a bowl; drizzle with the melted butter and molasses and add the nutmeg,  remaining 1/2 teaspoon salt and remaining 1/4 cup brown sugar.  Stir until the pecans are coated; cool in the refrigerator until needed.

Churn the custard according to the instructions of your ice cream maker, then stir in the pecans.  Transfer to a container and freeze until firm, about 4-6 hours.


Yields about 1 1/2 quarts


Recipe from Curly Girl Kitchen

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