Our scoop this week is Butterscotch Ice Cream with Salted Buttered Pecans. Who would have ever thought that butterscotch ice cream calls for real Scotch! David Lebowitz seems to always include some kind of alcohol in his recipes. The ABC (what a name for a state controlled liquor store) doesn't carry small bottles of scotch. This bottle may sit in our pantry for a l o n g time.
Butterscotch Pecan Ice Cream
5 Tbs butter
1/4 cup dark brown sugar
1/2 tsp kosher salt
2 cups heavy cream
1/4 cup whole milk
6 egg yolks
1/2 tsp vanilla
1 Tbs scotch
Buttered Pecans
Melt the butter in a sauce pan, add sugar and salt. Whip in part of the cream/milk. Put the rest of the cream/milk in a mixing bowl. When the sugar mixture is smooth, slowly incorporate in egg yolks by adding the hot to the eggs a little bit at a time and continuously mixing. Then add all the eggs to the pan. Stir over medium heat until the mixture thickens. Pour into the mixing bowl with the cream through a fine strainer to catch the tiny pieces of scrambled eggs (it happens!)
Stir and add in the vanilla and scotch. Chill this mixture in the fridge, then freeze in your ice cream maker. During the last minutes add the buttered pecans. 
Salted Buttered Pecans
1 1/2cup pecans
1 1/2Tbs butter
1/4 tsp Kosher salt.
Combine pecans with melted butter and salt. Spread onto a baking sheet and toast at 350° for 10-12 minutes.
I had to serve my buttered scotch ice cream straight-up in a class.
Neat!
Y'all enjoy!
Sandi