It’s summer, it’s hot, and you just want something cold. Ice cream is the answer! It’s ice cold, creamy, and can be flavored almost any way you want. There’s really no such thing as bad ice cream. There IS such a thing though, as Great ice cream!
It’s no secret… I LOVE bourbon. Good bourbon is rich, smooth and just makes you happy to know you spent good money on good spirits. Both the spirit itself, and the lifting spirit inside. I take some good bourbon, and add it to a southern butter pecan custard ice cream. The addition of duck eggs makes this the most unctuous ice cream you’ll ever have!
2 Cups Pecans
3 Tablespoons Softened Butter
¼ Teaspoon Salt
1 ½ Cups Brown Sugar
2 Teaspoons Cornstarch
5 Duck Egg Yolks (6 Chicken Egg Yolks)
2 C Whole Milk
2 C Heavy Cream
¾ Teaspoons Vanilla
2 Ounces Bourbon
First things first. We need to toast those pecans to help release their oils and crisp up the outsides to keep them from getting soggy. Bake them in a preheated 350F oven for only 8-9 minutes. Once they’re done, put them in a bowl and toss them with the salt and the softened butter. It’s going to look like too much butter, but don’t worry, the nuts will absorb it. If they don’t, just toss it in with the custard at the end anyway…it’s butter pecan after all.
Take the rest of the ingredients and whisk them all together. Make sure everything is mixed thoroughly. Then take the custard mixture and pour it into a freezer bag. We’re going to avoid the long and tedious task of standing over the stove stirring constantly and praying to the ice cream gods that it doesn’t curdle. We’re going to cook the custard sous vide.
Heat your circulator to 175F and slowly immerse the bag into the pot, clipping the bag to the side. Cook for 1 hour, agitating the bag every 15 minutes or so with some tongs to make sure it doesn’t clump.
After your custard is done, shock it in an ice bath, squeezing the custard around to cool it down completely.
Once the custard is cooled down, strain it through a fine mesh strainer to remove any little bits that might have formed.
After you’ve strained the custard, add it, and your pecans, to your ice cream maker following the manufacturer’s instructions.
Once done, place it in the freezer for a few hours. Even better to leave it overnight.
It’s silky smooth, unbelievably unctuous, and just a little bit better with the perfect amount of bourbon. The best part…the alcohol doesn’t cook off because it was cooked sous vide…perfect.
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