Ingredients
6 oz rough chopped pecans
3 oz grade B maple syrup (I was using a Trader Joe’s house brand)
4 oz McCallan’s 12 year Scotch
2 Tablespoons salted butter
1 cup room temperature heavy cream
1 cup room temperature whole milk
Preparation
Roast the pecans in a pan until you can really smell them. (Be careful, nuts burn easily so you have to keep them moving and use a very low heat.) Pour the maple syrup and whiskey into the pan on top of the pecans and boil vigorously together for about half an hour or until the liquid has reduced in volume to 1/3 the original amount. Remove from heat and strain out the liquid using a fine strainer. (A gold-plated coffee filter works great.) Add the pat of butter to the still warm liquid and stir gently until it has completely dissolved. Whisk briskly to prevent the butter from seizing while you add 1 cup cream and 1 cup milk. Continue to whisk gently for 5-10 minutes to ensure even distribution of the butter before freezing. Freeze as per your ice cream maker’s instructions…..
