My sister recommended this recipe to me and now I know how good it tastes I’ll recommend it to you. This ice cream is very addictive, a little bit of self-discipline is required in order not to finish the entire batch at once.
Adapted recipe from The Perfect Scoop by David Lebovitz.
50 g butter
120 g dark brown sugar
pinch of salt
250 ml whipping cream
250 ml milk
5 egg yolks
1 tbsp whiskey (Of course you still have whiskey left from making your own home made baileys)
100 g pecans, roughly chopped
15-20 g butter
pinch of salt
Ice cream: Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in half of the whipping cream and the milk.
Warm the brown sugar and cream mixture. Pour the remaining cream into a large bowl and set a mesh sieve on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the sieve and stir into the cream. Stir until cool over an ice bath and whisk in the whiskey.
Chill the mixture in the fridge and freeze it in your ice cream maker. During the last few minutes of churning, add the buttered pecans.
Buttered pecans: Preheat the oven to 175˚C.
Melt the butter and toss the pecans with it until well coated. Sprinkle with the salt.
Spread evenly on a baking tray and toast in the oven for 10-12 minutes. Stirring once during baking.
Remove from the oven and cool completely.