Bourbon Butterscotch Pecan Ice Cream

I actually whipped up this batch of no churn ice cream towards the end of summer – when it was still nice and hot.

HOT it was. AND, in the 98 degree weather, our AC decided to malfunction.

Not only was this a nice and cool sweet treat, it was also offered as a sort of a bribe to our building manager to pay a little extra attention to us and our “issue.”

 

He loves scotch and bourbon. And, I love pecans. And, we all love butterscotch – and we all scream for ice cream!!!!

Enjoy with a Luxardo cherry on top, right?

Bourbon Butterscotch Pecan Ice Cream

 

Bourbon Butterscotch Pecan Ice Cream 

2 1/2 cups whipping cream, very cold
1 1/2 cups homemade Butterscotch Sauce** (omit rum)
1/2 cup goat cream cheese
1/4-1/3 cup bourbon
1 cup chopped pecans, toasted

 

In a large, cold bowl, whip the cream until beginning to stiffen. 

 

Add the butterscotch and cream cheese and whip until smooth and really begin to thicken. 

 

Stir in the bourbon and whip a few minutes more – stiff peaks will form.

Fold in the pecans.

Transfer to a large bread pan and freeze for several hours before serving!

 

**Butterscotch Sauce:
8 Tbs. (1 stick) unsalted butter
1 cup dark brown sugar, firmly packed
2 tsp. sea salt
3/4 cup heavy cream
1 tsp. vanilla extract

 

Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.

 

Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended.

 

Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. 

 

Stir in the vanilla. 

 

Heat for another 1-2 minutes.

Transfer the butterscotch sauce to a container to cool.

 

In case you’re wondering, my bribee said, “you better keep that recipe!”

But we still had to foot the bill for a new AC system.