Brown Butter Pecan Bourbon Ice Cream Recipes

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.

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.

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

BROWN-BUTTER BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
• Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
• In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
• Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.