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We 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.
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:
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.