Brown Butter Pecan Bourbon Ice Cream Recipes

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

BROWN BUTTER-PECAN-BOURBON ICE CREAM

Steps:

• 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 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. Cook over medium-low heat, stirring constantly, 5 minutes or until a candy thermometer registers 170º 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 pecans. Cover and chill 1 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.