A Jerry James Stone Recipe
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Ingredients
- ½ cup + 2 tablespoons brown sugar
- 5 tablespoons butter
- 2 tablespoons + ¼ teaspoon vanilla extract
- 2 tablespoons cream
- 1 tablespoon whiskey
- Pinch of sea salt
- Pinch of ground cardamom
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¼ cup chopped pecans
- 1 pint vanilla ice cream
- Boozy root beer
Instructions
- Let's make the caramel first, since it will need to cool. Melt 3 tablespoons of butter in a small sauce pot. Add in the 2 tablespoons of cream and 1/2 cup brown sugar.
- Bring the mixture to a simmer and let simmer for 5 minutes; avoid overly stirring it.
- Add in the 2 tablespoons of vanilla extract, 1 tablespoon of whiskey (because Thorgy is a whiskey gal), and a pinch of salt. Stir, then remove from heat to cool.
- Now to make the quick candied pecans. I will tell you this... these pecans are great for adding in as a mixer for the ice cream, not great if you want them on a salad or something else.
- Melt 2 tablespoons of butter in a shallow sauce pan. Add in 2 tablespoons of brown sugar, a pinch of cinnamon, nutmeg, and clove, and the 1/4 teaspoon of vanilla extract. Mix until combined.
- Add in 1/4 cup of chopped pecans and mix until the nuts are coated.
- Transfer the nuts to a parchment-lined baking sheet and let them cool.
- Soften a pint of ice cream and spread half of it out in a shallow dish. Pour some of the caramel over it and add some of the nuts. NOTE: Make sure both are cooled before doing so or you'll have soup.
- Repeat until all of the ice cream is covered.
- Transfer the ice cream to the freezer and let cool for 6 hours, or until firm again.
- Scoop the ice cream into ice cream float glasses and serve with boozy root beer. I used Not Your Father's Root Beer.
