SINGLE MALT WHISKY, CRYSTALLIZED GINGER AND PECAN ICE CREAM

Single Malt Whisky, Crystallized Ginger And Pecan Ice Cream image

Provided by William Grimes

Categories ice creams and sorbets, project, dessert

Time 20m

Yield 1 quart

Number Of Ingredients 9

Ingredients

8 tablespoons butter
1 cup chopped pecans
Pinch salt
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1 cup chopped crystallized ginger
2 tablespoons single malt whisky

Steps:

Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
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.
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.
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.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 68 milligrams, Sugar 26 grams, TransFat 0 grams