Butterscotch ice cream with buttered pecans

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butterscotch ice cream with buttered pecansWe have officially entered homemade ice cream season and for that I am thankful.  Between the months of April and November my ice cream machine is hardly ever put away.  Rather, it is constantly churning out one batch or another of creamy, sweet and delicious goodness.  This particular recipe comes from David Lebovitz’s book, The Perfect Scoop.  I’ve only made adjustments to ingredient quantities because if you’re anything like me, you’re going to want more than the itty bitty batch he makes.  It’s that good, friends.

Butterscotch ice cream with buttered pecans


For the ice cream

  • 7.5 T (105 g) butter, salted or unsalted
  • 1 1/8 c (202.5 g) packed dark brown sugar
  • 3/4 t coarse salt
  • 3 c (750ml) heavy cream
  • 1 1/8 c (270ml) whole milk
  • 9 large egg yolks
  • 3/4 t vanilla extract
  • 1.5 T bourbon (optional, but highly recommended!)

For the buttered pecans (recipe follows)

  • 1.5 T (25 g) butter, salted or unsalted
  • 1 1/2 c (150 g) pecan halves
  • 1/4 t fleur de sel


    To make the ice cream:

    1. In a medium saucepan, melt the butter. Add brown sugar and salt and stir until well moistened. Using a whisk, mix in 1.5 c of the cream and the milk.
    2. Bring the brown sugar/cream mixture to low simmer. Pour the remaining cream into a large bowl. Set a fine mesh strainer over the bowl and set aside.
    3. In a separate medium bowl, whisk the egg yolks. Temper the yolks by slowly pouring a cup or so of the warm brown sugar mixture into the yolks, whisking constantly. Using a rubber spatula, scrape the tempered yolks into the saucepan with the remaining brown sugar mixture.
    4. Stir the mixture constantly with a heatproof rubber spatula, constantly scraping the bottom of the pan. Continue stirring until the mixture is thick and coats the back of the spatula. Pour the custard through the strainer and whisk it into the cream. Stir in the vanilla and bourbon.
    5. Chill the mixture thoroughly in the refrigerator overnight. Freeze in your ice cream maker according to manufacturer's instructions. Add nuts during last few minutes of churning.

    For the buttered pecans:

    1. Preheat oven to 350 degrees. Melt butter in a skillet. Remove from heat and toss the pecans with the butter until well coated. Sprinkle with salt. Spread in an even layer on a baking sheet and toast in the oven for 10 to 12 minutes, stirring once. Remove from the oven and cool completely.
    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 6035kcal Calories from fat 4884
    % Daily Value
    Total Fat 543g 835%
    Saturated Fat 270g 1350%
    Transfat 4g
    Cholesterol 3003mg 1001%
    Sodium 2460mg 103%
    Carbohydrate 260g 87%
    Dietary Fiber 14g 56%
    Sugars 239g
    Protein 64g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    3 Replies to “Butterscotch ice cream with buttered pecans”

    1. Oooh, I need to try this. Sounds like one my dad would love. I just made my first-of-the-season ice cream yesterday. Cinnamon, my forever favorite.

    2. It’s “homemade ice cream season” around here too! We typically stick to vanilla or chocolate…but I’d like to try a few more “adventurous” flavors this summer. Thanks for the recipe.

      1. Oh yes, you most definitely have to try some new flavors! Among our favorites: “real” mint & chip, pina colada, birthday cake, pistachio, salted caramel, strawberry with pink peppercorns & white chocolate passion fruit. I must stop now. The list is making me hungry :)

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