fill me up buttercup baby

Why don't you fill me up,

Buttercup Baby

Homemade goodness. Butterscotch ice cream with a shot of scotch whisky on the rocks thrown in and buttered walnuts working its magic.

Butterscotch Walnut Ice Cream

adapted from David Lebovitz 'The Perfect Scoop'

5 tablespoons butter
3/4 cup packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp vanilla extract1 tbsp Scotch whiskey

1. Melt butter in medium saucepan, then stir in the brown sugar and salt.
2. Whisk in 1 cup of the cream and milk.
3. Warm this mixture on the stove but do not allow it to get too hot.
4. Meanwhile, pour the remaining 1 cup cream in a separate bowl and set a mesh strainer on top.
5. In a separate bowl, whisk egg yolks until combined. Slowly pour warm brown sugar mixture into egg yolks, whisking constantly (careful not to scramble them). Scrape warmed yolk back into saucepan.
6. Stir constantly over medium heat until mixture coats the back of a spoon (about 160-175F).
7. Pour mixture through strainer into reserved cream and stir to combine. Add vanilla and scotch , then stir over ice bath to stop cooking.
8. Cover the custard with plastic wrap to prevent a 'skin' from forming on the top. Cool mixture thoroughly in fridge, then freeze in your ice cream machine according to the instructions. Add pecans in the last minute of churning.
   
   Buttered Pecans
   1 1/2 tbsp. butter
   1 1/2 cups pecan halves
   1/4 tsp coarse salt

Preheat over to 350F(175C). Melt butter in skillet. Toss pecans until well coated, then sprinkle with salt. Spread evenly on baking sheet and toast in oven for about 10 minutes, stirring once during baking.

so there's that little something for those craving sweet treats tonight! Try it and I'm sure you'll like it too!

would you be coming back for another latte soon sir?