Single Malt Whisky, Crystallized Ginger And Pecan Ice Cream

Ingredients

• 8 tablespoons butter
• 1 cup chopped pecans
• Pinch salt
• 2 large eggs
• ¾ cup sugar
• 2 cups heavy cream
• 1 cup milk
• 1 cup chopped crystallized ginger
• 2 tablespoons single malt whisky

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    812 calories; 60 grams fat; 30 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 60 grams sugars; 6 grams protein; 215 milligrams cholesterol; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 quart

Preparation

1. Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
2. In a small heavy skillet or saucepan over very low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, 5 minutes. Using a slotted spoon, transfer them to a plate. Reserve butter.
3. In a large mixing bowl, whisk eggs by hand for 1 minute. Gradually add sugar, and whisk until blended, 2 minutes. Add cream and milk, and blend. Add melted butter; whisk until smooth and thoroughly blended.
4. Pour mixture into ice cream maker, and freeze according to manufacturer’s instructions. When ice cream is stiff and about 2 minutes from finished, add pecans and chopped ginger while the drum is still turning. When really stiff and frozen, add whisky, and blend until whisky is incorporated. The ice cream will soften slightly with the addition of whisky. Transfer to an airtight container, and store in freezer until serving.