Whiskey Ice Cream

Instructions

1. Warm the cream, milk, sugar, and salt in a large saucepan over medium heat, stirring often, until the milk begins to steam and small bubbles form around the edge. Do not boil.
2. In a separate large bowl, whisk together the egg yolks. Once the cream mixture is heated, very slowly and gradually pour about half of it into the bowl with egg yolks, stirring constantly (this tempers the yolks so that they do not scramble).
3. Return the saucepan to the stove, then slowly pour the egg yolk-cream mixture back into the saucepan, stirring constantly. Cook over low heat, stirring often, and scraping the bottom of the pan with a wooden spoon or heat-proof spatula until the mixture is thick enough to coat the back of the spoon.
4. Remove the saucepan from the heat, then stir in the whiskey and vanilla extract.
5. Pour the custard through a mesh sieve and into a container, then refrigerate until completely chilled (at least 4 hours), or overnight.
6. Once the custard is thoroughly chilled, churn it according to your ice cream maker’s instructions.
7. Once the ice cream is finished churning, spread 1/3 of it into the bottom of a freezer-safe storage container. Drizzle with 2 tablespoons of salted caramel sauce. Add the next 1/3 of the ice cream in another layer, then 2 more tablespoons of caramel, then the final 1/3 of ice cream. Drizzle 2 remaining tablespoons of caramel over the top. With a butter knife or chopstick, swirl the caramel throughout, being sure you reach the edges.
8. Place in the freezer for 4 hours or overnight to firm up. Serve in big scoops, topped with additional caramel and pecans.