Butterscotch Pecan Ice Cream

• 5 tablespoons (70 g) butter, salted or unsalted
• 3/4 cup (135 g) packed dark brown sugar
• 1/2 teaspoon coarse salt
• 2 cups (500 ml) heavy cream
• 3/4 cup (180 ml) whole milk
• 6 large egg yolks
• 1/2 teaspoon vanilla extract
• 1 tablespoon scotch whisky
• Buttered Pecans (page 195)

1. Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened.
2. Whisk in 1 cup (250 ml) of the cream and the milk.
3. Warm the brown sugar and cream mixture.
4. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
5. In a separate medium bowl, whisk together the egg yolks.
6. Slowly pour the warm brown sugar mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
7. 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.
8. Pour the custard through the strainer and stir it into the cream.
9. Add the vanilla and scotch, then stir until cool over an ice bath.
10. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
11. During the last few minutes of churning, add the Buttered Pecans.
12. 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).

butter, brown sugar, coarse salt, heavy cream, milk, egg yolks, vanilla, scotch whisky, pecans

Taken from www.epicurious.com/recipes/food/views/butterscotch-pecan-ice-cream-379849 (may not work)