Heavy whipping cream.
A heavy dose of vanilla extract.
A splash of scotch whiskey.
And pecans roasted in butter and salt.
Are you drooling yet? These are the star ingredients of this butterscotch pecan ice cream recipe, and a few reasons why you need this frozen dessert in your life.
While debating what sweet treat I wanted to make myself over the weekend I realized it’s been a while since I made ice cream. In fact, I think my ice cream bowl has been neglected in the back of my freezer since the end of summer. That’s just unacceptable. So pulled out my trusty ice cream bible from David Lebovitz, The Perfect Scoop, and immediately this recipe popped out to me.
It’s rich and creamy since it’s made with a custard base, and the butterscotch flavor together with the pecans make it extremely comforting and satisfying. Leave out the whiskey if you’d like, but I like the subtle depth of flavor it adds.
On a more personal note, we’re on the baby homestretch. Only 7 weeks to go! I’m starting to freak out a little, especially when I think about everything that still needs to get done before our baby boy arrives. And all I want to do is make ice cream and eat cookies (I can organize the nursery with one hand and hold a cookie with the other, right?).
I guess my point is that this big life change is likely to affect this website, even though my goal is to continue baking and posting as (almost) normal. If it takes a few extra days for me to post, you’ll know why. I’m probably having a pregnancy meltdown or passed out on the couch. I love you guys, thanks for reading!
- 5 tablespoons (70 grams) unsalted butter
- ¾ cup (170 grams) brown sugar
- ½ teaspoon (2 grams) coarse salt
- 2 cups (16 fluid ounces) heavy whipping cream
- ¾ cup (6 fluid ounces) whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon scotch whiskey (optional)
- 1½ cup (150 grams) pecans
- 2 tablespoons (28 grams) unsalted butter
- ¼ teaspoon (1 gram) salt
- To make the buttered pecans, melt the butter in a small saucepan over low heat. Add the pecans and stir until coated. Spread out on a baking sheet and sprinkle with the salt. Bake at 350 degrees for 12-15 minutes, stirring once. Let cool completely, then roughly chop.
- To make the ice cream, melt the butter in a medium saucepan over medium low heat. Add the sugar and salt and stir until combined. Whisk in 1 cup of the cream and the milk and whisk occasionally until sugar is dissolved and mixture is steaming.
- Meanwhile, whisk together the egg yolks. When the cream mixture is heated, slowly pour it into the egg yolks while whisking continuously. When fully incorporated, pour the mixture back into the saucepan and place over medium heat. Let cook until thickened while stirring with a heat proof spatula, about 4-5 minutes.
- Pour the mixture through a mesh strainer into a clean bowl. Stir in the remaining 1 cup cream, vanilla extract, and scotch. Cool completely in the fridge for several hours or overnight.
- Freeze according to ice cream machine’s manufacturer’s instructions, usually about 30 minutes. Add the buttered pecans in the last few minutes of churning. Spoon into a bowl or tupperware and let harden in the freezer for at least 3 hours before serving.
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