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Brown Butter-Pecan Bourbon Ice Cream

Source of Recipe


Kitchen Aid



List of Ingredients



• -- Special Equipment --
  
• Kitchen Aid Electric Stand Mixer
  
• Kitchen Aid Ice Cream Maker Attachment
  
• .
  
• ½ cup butter
  
• 1 cup chopped pecans
  
• 1½ cups milk
  
• 1½ cups heavy cream
  
• ¾ cup sugar
  
• 8 egg yolks
  
• 2 to 4 Tbsp bourbon
  
• 1 tsp vanilla extract
  
• .
  
• Garnish: chocolate-dipped pecan halves
  






Instructions



1. Melt butter in a medium skillet over medium heat. Cook, stirring frequently, 2 to 3 minutes or until butter turns light brown and golden. Add pecans and sauté 1 to 2 minutes, or until lightly browned and toasted. Remove pecans with a slotted spoon, reserving browned-butter and pecans separately.
   
   
2. Bring milk, cream and sugar to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from heat, and stir in browned butter.
   
   
3. Beat egg yolks at medium-high speed with electric stand mixer until thick and pale (about 2 to 3 minutes). Gradually stir one-fourth of hot cream mixture into eggs. Add yolk mixture to remaining hot cream mixture, stirring constantly, 5 minutes or until a candy thermometer registers 170° F and mixture lightly coats back of a spoon.
   
   
4. Pour mixture through a fine wire-mesh strainer into a bowl. Stir in bourbon, vanilla and reserved chopped pecans. Cover and chill one hour.
   
   
5. Attach ice cream maker attachment to mixer according to manufacturer's instructions. Prepare ice cream according to manufacturer's instructions, using Stir Speed 1, for 15 to 20 minutes, or until mixture reaches desired consistency. Serve immediately, or transfer to an airtight container and freeze to desired texture.
   Garnish, if desired.
   
   Makes about 1 quart.