bourbon butter pecan ice cream

directions

roasted pecans

1. Preheat oven to 350°F. In a large bowl, toss the pecans with the melted butter, salt, and cinnamon. Place on a parchment lined sheet tray and bake in the oven for 20 minutes or until slightly darker and aromatic, stirring halfway through.

   1C pecan halves, 1T unsalted butter, 1/2t salt, 1t cinnamon
2. Cool completely and chop into small pieces.

ice cream

1. Set aside the heavy cream in a medium metal bowl placed over a large metal bowl filled with ice. Place the egg yolks in a medium heat safe bowl.

   500ml cream, 6 egg yolks

2. Add the milk, butter, salt, and sugar to a medium saucepan. Set over medium heat and whisk frequently. Once the liquid starts to steam take a ladle and transfer the hot liquid to the bowl with the egg yolks. Whisk the egg yolk mixture constantly while ladling in half of the hot liquid from the stove. After half of the liquid has been added to the egg mixture, add the egg mixture to the saucepan with the remaining liquid on med-low heat. Whisk frequently for 2 - 5 minutes or until the mixture can coat the back of a spoon and running your finger across the spoon leaves a distinct line.

   500ml whole milk, 90g unsalted european butter, 1/4t salt, 260g brown sugar

3. Remove from the heat and pour the custard into the chilled cream though a fine mesh strainer. Whisk constantly to cool the liquid. Once cooled to room temperature, add the vanilla and bourbon then whisk again until fully combined. Cover the liquid with plastic wrap, ensuring the plastic is touching the surface of the liquid, and transfer to the fridge. Refrigerate at least 6 hours or overnight.

   1t vanilla extract, 3oz bourbon

4. Prepare your ice cream maker according to the manufacturer's instructions. Add the custard to the ice cream maker and churn until a soft serve consistency is reached, 20 - 40 minutes. At this point you can fold in your roasted pecans. Transfer to your desired container and freeze for 12 hours.

   roasted pecans