I actually whipped up this batch of no churn ice cream towards the end of summer – when it was still nice and hot.
HOT it was. AND, in the 98 degree weather, our AC decided to malfunction.
Not only was this a nice and cool sweet treat, it was also offered as a sort of a bribe to our building manager to pay a little extra attention to us and our “issue.”
He loves scotch and bourbon. And, I love pecans. And, we all love butterscotch – and we all scream for ice cream!!!!
Enjoy with a luxardo cherry on top, right?
Bourbon Butterscotch Pecan Ice Cream
Bourbon Butterscotch Pecan Ice Cream
2 1/2 cups whipping cream, very cold
1 1/2 cups homemade Butterscotch Sauce** (omit rum)
1/2 cup goat cream cheese
1/4-1/3 cup bourbon
1 cup chopped pecans, toasted
In a large, cold bowl, whip the cream until beginning to stiffen. Add the butterscotch and cream cheese and whip until smooth and really begin to thicken. Stir in the bourbon and whip a few minutes more – stiff peaks will form.
Fold in the pecans.
Transfer to a large bread pan and freeze for several hours before serving!
**Butterscotch Sauce:
8 Tbs. (1 stick) unsalted butter
1 cup dark brown sugar, firmly packed
2 tsp. sea salt
3/4 cup heavy cream
1 tsp. vanilla extract
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Stir in the vanilla. Heat for another 1-2 minutes.
Transfer the butterscotch sauce to a container to cool.
In case you’re wondering, my bribee said, “you better keep that recipe!”
But we still had to foot the bill for a new AC system.
