Pecan Pie Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 1 vanilla bean, split and scraped
• 2 cups pecans, toasted and roughly chopped, divided
• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/4 teaspoons Kosher salt, divided
• 1/2 cup light corn syrup
• 1/2 cup dark brown sugar
• 2 tablespoons molasses
• 2 tablespoons unsalted butter
• 2 teaspoons bourbon

Directions

1. For the pecan-vanilla ice cream, warm the cream and milk in a heavy saucepan over medium heat until they reach a gentle simmer. Stir in the vanilla and 4 ounces pecans, then remove the pan from the heat, cover it, and leave the mixture to infuse for 1 to 2 hours.
2. In a mixing bowl, whisk the egg yolks with the granulated sugar until the mixture is well blended. Set a fine mesh strainer over the bowl and slowly pour the dairy through it into the yolks, whisking the whole time. Whisk everything together, then pour it back into the saucepan. Throw away the strained pecans and vanilla bean.
3. Cook the custard over medium heat, whisking often, until it coats a spoon and a finger drawn through it leaves a clear trail. Strain the custard into an airtight container, ideally one that is wide and shallow, then stir in 1/2 teaspoon salt. Refrigerate overnight, or for at least 6 hours.
4. The next day, process the chilled custard in an ice cream maker, following the manufacturer’s directions. Move it to the freezer until it is firm but not completely solid, 2 to 3 hours.
5. For the bourbon pecan swirl, combine the corn syrup, brown sugar, molasses, butter, and remaining 3/4 teaspoon salt in a small, heavy saucepan. Warm over low heat, stirring, until the mixture is smooth and the sugar has completely dissolved.
6. Stir in the remaining 4 ounces toasted pecans. Add the bourbon, then turn the heat down to very low so the sauce stays loose and spoonable.
7. With a large spoon or flexible spatula, work quickly to fold the pecan swirl into the ice cream, mixing only enough to scatter the swirl through the base without fully blending it in. Put the ice cream back in the freezer to firm up for 2 to 3 hours before serving. The pecan pieces may sink toward the bottom of the container, so dig deep when you scoop.