Bourcino Walnut

I made this delightful booze inspired recipe modified from Dana Cree’s Bourbon Butterscotch. Instead of Bourbon I used Bourcino (a limited run of Nocino made using Bourbon by Watershed Distillery in Cbus, OH)
Yum!

Because I’ve been reducing sweetness in recipes I used Dextrose and SMP to replace some of the Brown Sugar. Because I cooked the Alcohol with the cream per Cree’s procedure, I felt okay with using Dextrose which Underbelly says to omit when using Alcohol due to the high PAC.

I also included some candied walnuts. After two failed attempts at “easy” candied walnuts, I ended up finding a “best” candied walnut recipe that worked – basically coat with egg whites and toss in sugar and spices. I thought the candied nuts were awesome, but if I try this recipe again, I might just lightly toast the walnuts and not add sugar. The bitter from the walnut might make for more balanced and sophisticated flavor, but I the candied nuts made for sinfully good ice cream.

Milk 380g

Cream 320g

Brown Sugar 100g

Dextrose 30g

SMP 50g

Yolks about 100g

Nocino 20g

1/2 teaspoons salt

1/4 teaspoons Xanthan gum

1/3 – 1/2 Cups Candied Walnuts