Butterscotch Pecan Ice Cream
There seems to be no agreement as to the origin of the word “butterscotch.” Some culinary scholars argue that its name is taken from “butter-scorched,” a theory worthy of consideration, since the process does indeed require cooking butter. Yet others academically assert that the term is derived from the word “butter scoring,” as in “cutting.” Not as in, “Dude, I scored some awesome Butterscotch Pecan Ice Cream from David!” S0 I’d like to offer my own theory, one that’s a bit simpler: It’s because buttery butterscotch always tastes better with a shot of scotch in it.
Recipe information
Yield
makes about 1 1/4 quarts (1 1/4 liters)
Ingredients
Preparation
Step 1
Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in 1 cup (250 ml) of the cream and the milk.
Step 2
Warm the brown sugar and cream mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
Step 3
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.
Step 4
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 strainer and stir it into the cream. Add the vanilla and scotch, then stir until cool over an ice bath.
Step 5
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Buttered Pecans.
Perfect Pairing
Step 6
Go all out and make Blondie Sundaes, serving Butterscotch Pecan Ice Cream atop Blondies (page 222), drizzling with Lean Chocolate Sauce (page 165) or Classic Hot Fudge (page 164).
