Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Sunday, August 10, 2008

Slow Scoopin~ Butterscotch

This is the first week of our new Sunday Slow Scoopers. A group of my traveling buddies from Slow Travel have decided since we are home in the heat of the summer, we would spend our Sundays making ice cream. We are using 'The Perfect Scoop' as our weekly travel guide through the world of ice cream.
Our scoop this week is Butterscotch Ice Cream with Salted Buttered Pecans. Who would have ever thought that butterscotch ice cream calls for real Scotch! David Lebowitz seems to always include some kind of alcohol in his recipes. The ABC (what a name for a state controlled liquor store) doesn't carry small bottles of scotch. This bottle may sit in our pantry for a l o n g time.

Butterscotch Pecan Ice Cream
5 Tbs butter
1/4 cup dark brown sugar
1/2 tsp kosher salt
2 cups heavy cream
1/4 cup whole milk
6 egg yolks
1/2 tsp vanilla
1 Tbs scotch
Buttered Pecans
Melt the butter in a sauce pan, add sugar and salt. Whip in part of the cream/milk. Put the rest of the cream/milk in a mixing bowl. When the sugar mixture is smooth, slowly incorporate in egg yolks by adding the hot to the eggs a little bit at a time and continuously mixing. Then add all the eggs to the pan. Stir over medium heat until the mixture thickens. Pour into the mixing bowl with the cream through a fine strainer to catch the tiny pieces of scrambled eggs (it happens!)

Stir and add in the vanilla and scotch. Chill this mixture in the fridge, then freeze in your ice cream maker. During the last minutes add the buttered pecans.
Salted Buttered Pecans
1 1/2cup pecans
1 1/2Tbs butter
1/4 tsp Kosher salt.
Combine pecans with melted butter and salt. Spread onto a baking sheet and toast at 350° for 10-12 minutes.

I had to serve my buttered scotch ice cream straight-up in a class.
Neat!
Y'all enjoy!
Sandi




16 comments:

The Southern Mom said...

I have some scotch that has been in my cabinet for 20 years, I keep moving it 'cause it gets in my way and we don't drink it (but I hated to get rid of it!) I think I've found the perfect place for it...in ice cream!

Jerry said...

Sandi - great looking ice cream! It was funny though - Paul kept asking 'what are you baking for those slow bakers this week . . .' Bless his heart.

Palma said...

Lookin' good!

Now try the scotch without the ice cream...

Tara said...

My mouth is watering!

Lori Lynn said...

I love the saltiness with the sweet and creamy flavors.

Don't worry the scotch won't go bad. You might want to try another scotch recipe; butterscotch flan. We made that about a year ago, it was excellent, sorry I don't have a recipe to share...

justabeachkat said...

I must apologize. I've been a bad blog friend lately. My days just have flown by and I can't seem to keep all the "balls in the air". But I'm trying. That's what counts, right?

Wow! The ice cream. The coconut cake! Are you trying to drive me crazy?! 'Cause that's what's happening. I'm hunry and want some of both!

Hugs!
Kat

Rhoda @ Southern Hospitality said...

OH MY! That looks like fantastic ice cream & I absolutely LOVE ice cream. We've made a couple trips to Brusters lately...not a good habit.

Rhoda

Pam said...

After trying a few of David's recipes, I find that I also had a little liquor in all of my ice cream recipes. It keeps it from freezing so solid and helps it stay more creamy. This looks great, and it's one that I haven't tried.

Francie of The Scented Cottage said...

ohhhhh my. that looks so yummy. I think I need to move next door to you. I would offer to crank the ice cream churn...but heck, I'll just plug it in for ya. :)))

Sandi @the WhistleStop Cafe said...

Southern Mom~ at this rate it will take another 20 years to use it up.
Jerry~ Bake that boy some biscuits!
Palma~ I did :-(
Lori Lynn~ now that's an idea
Kat~ you are welcome here anytime.
Rhoda~ no need for brusters... we are churning our own.
Pam~ it does seem to make a difference, his recipes are smooth and yummy.
Francie~ see no excuses now!

Tonja said...

Now, I bet that is some mighty fine eating on these scorching AL days! Yummy!

Darius T. Williams said...

Yes ma'am - this is looking mighty good!

-DTW
www.everydaycookin.blogspot.com

noble pig said...

This looks amazing and sounds even better! What a treat this would be.

Sandi @the WhistleStop Cafe said...

Tonja~ we will have a new scoop every week... come on by!
Darius T~ yes sir
Piggy~ looks amazing, sounds better, tastes great!

Melissa Wertz said...

Yep, that ice cream will go right nicely with my low fat low cal Cod Loin dinner. :-) I don't think it had many calories in it. Man I was starving this morning!

I have got to make some of that before summer is over. I could eat ice cream until well... Let's just say, as a fitness instructor, I have to work really hard on a blue bell tumor that I have...

Thanks for sharing the recipe! I love Butterscotch. Add some hot fudge... Oh my word! I have not had supper yet!

artgirlATL said...

That sounds Yummy!

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