Brown Butter-Pecan-Bourbon Ice Cream

Name: Brown Butter-Pecan-Bourbon Ice Cream
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 50
Cuisine: Global
Ingredients: 2 Tbsps bourbon; 118 milliliters butter; 8 egg yolks; 355 milliliters heavy cream; 50 servings KITCHENAID Ice Cream Maker Attachment; 355 milliliters milk; 1 halve Garnish: chocolate-dipped pecan; 237 milliliters chopped pecans; 177 milliliters sugar; 1 teaspoon vanilla extract; 50 servings KITCHENAID Electric Stand Mixer

Brown Butter-Pecan-Bourbon Ice Cream might be just the dessert you are searching for. This recipe serves 50. One serving contains 218 calories, 3g of protein, and 14g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up bourbon, vanillan extract, garnish: chocolate-dipped pecan halves, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Melt butter in a medium skillet over medium heat. Cook, stirring frequently, 2 to 3 minutes or until butter turns light brown and golden.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add pecans, and saut to 2 minutes or until lightly browned and toasted.

Ingredients you will need

Pecans

Remove pecans with a slotted spoon, reserving browned butter and pecans separately.

Ingredients you will need

Butter

Pecans

Equipment you will use

Slotted Spoon

Bring milk, cream, and sugar to a boil in a medium saucepan over medium heat, stirring occasionally.

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat, and stir in browned butter.

Ingredients you will need

Butter

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.

Ingredients you will need

Egg Yolk

Cream

Egg

Equipment you will use

Stand Mixer

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 170 and mixture lightly coats back of a spoon.

Ingredients you will need

Candy

Cream

Egg Yolk

Equipment you will use

Candy Thermometer

Pour mixture through a fine wire-mesh strainer into a bowl. Stir in bourbon, vanilla, and pecans. Cover and chill 1 hour.

Ingredients you will need

Bourbon

Vanilla

Pecans

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Blender

Serve immediately, or transfer to an airtight container and freeze to desired texture.

Garnish, if desired.

Equipment

Ingredients

Servings:

2Tbsps

bourbon 118milliliters

butter 8

egg yolks 355milliliters

heavy cream 50servings

KITCHENAID Ice Cream Maker Attachment 355milliliters

milk 1halve

Garnish: chocolate-dipped pecan 237milliliters

chopped pecans 177milliliters

sugar 1teaspoon

vanilla extract 50servings

KITCHENAID Electric Stand Mixer

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.