This is a very simple, over the top, Ice Cream. You can make just plain Vanilla Ice Cream if you don’t want the Bourbon, but I find the warm, boozy, Bourbon flavor adds a nice complexity and counterpoint to the sweet toffee.
Bourbon Vanilla Ice Cream
In a medium-sized heavy bottom sauce pan add 2/3 cups of Sugar, 1 Vanilla Bean, split, 2 Cups of Heavy Cream and 1 Cup of Whole Milk (OK I’ll admit it, sometimes I use half and half instead of milk). Over medium heat warm the mixture until the sugar has just melted and then take off the heat. With a spoon de seed the Vanilla bean. I used a whisk to get the seeds evenly distributed – be gently. Let sit for 20-30 minutes.
In a Medium bowl add 6 Large Farm Fresh Egg Yolks. Lightly whisk to break up.
Prepare a large bowl with ice and a little water by the stove, make sure your you egg yolk bowl will fit into it snuggly.
After the vanilla has had time to infuse into the cream mixture bring it back to the heat and gently get it hot, but not simmering. Gently and slowly add about a 1/2 cup of the warm cream into the egg yolks whisking all the time. Then pour the egg yolk cram mixture into the pot and stirring constantly over medium heat for several minutes until the custard has started to thicken and coats the back of the spoon.
Place a fine sieve over the used egg yolk bowl (why dirty more dishes?) and pour the cooked custard in straining out any curdled bits.
Stir into the bowl 2 Tablespoons of Bourbon. Let chill.
Place parchment paper over a cookie sheet. Roughly chop 1 Cup of Pecans and half of place them in a round or really any shape the idea is that you want them all in a single layer close to each other. David Lebovitz whose recipe this is suggests an 8″ round.
Finely chop 1/2 Cup of Chocolate chips (your choice I like dark can be bittersweet semi or milk). Place aside.
In a small heavy bottom pan fitted with a candy thermometer add: 1/4 cup unsalted Butter, 2 Tablespoons well packed Brown Sugar, 1/2 cup Granulated Sugar and 1 Tablespoon of Water and mix together. This should be more or less left alone only stir when absolutely needed. Cook the mixture over medium heat until it reaches 300 F on the thermometer or until it begins to smoke. I had used a pan that was too big so when I check it said like 190 I thought: Oh it has a 110 degrees to go I can check something on the computer. BAD IDEA. But a learning experience nonetheless. My thermometer wasn’t submerged enough and when I returned to the kitchen….anyway while you are watching your caramel like a hawk make sure you have ready: 1/2 Teaspoon of Vanilla and 1/8 Teaspoon of Baking Soda.
The minute the caramel is done remove from heat and add the Vanilla and Baking soda stir just enough to mix.
Pour as evenly as possible over the chopped nuts. Then, moving swiftly, sprinkle the chopped chocolate over the hot caramel and let it sit for a minute. Then take a spatula and even it out. Sprinkle with a little sea salt if you want to (and I’d say you want to) then cover with the rest of the nuts. Press down gently to make sure they are well embedded in the chocolate.
Process the cooled ice cream custard in your ice cream maker. When it is finished fold in about 2 cups of chopped Butternutcrunch Toffee into the ice cream before putting it into the freezer.
Over the top crunchy sweet nutty and boozy all at the same time. You don’t need a lot, but for anyone with a sweet tooth and a love of Ice Cream this is one addictive and potentially dangerous recipe!