Happy Thanksgiving Eve! I hope everyone is cooking and baking up a storm today.
I don’t host Thanksgiving, but in the spirit of the season, I made a batch of pecan pie ice cream. I basically followed this recipe from Serious Eats, except I added a little more bourbon (SURPRISE!).
What’s brilliant about this recipe is that you steep toasted pecans and a vanilla bean in the warm milk and cream before making the rest of the ice cream base. Doing so really imparts a nice flavor on the ice cream itself, and THEN you layer in a ridiculous swirl of brown sugar, blackstrap molasses, bourbon and pecans.
This is just the kind of treat you need on Thanksgiving night to get you through an intense bout of Black Friday shopping the next day. Amiright?
Happy Thanksgiving, everyone. Be gluttons.