Butterscotch pecan ice cream

OK, I know you're going to hate me for saying this, but the more I make my own ice cream, the more store-bought ice cream tastes like the bottom of a shoe. Flavors I never really liked in store-bought incarnations, I suddenly adore when I make them myself.

Case in point: butter pecan ice cream. This tastes SO much better than any pecan ice cream I ever had before. And note, please, this version is butterscotch pecan ice cream, thanks to the addition of a very tasty shot of scotch.

Also, I wouldn't judge you if you served it with a shot of scotch poured over top.

From David Lebovitz:

5 tablespoons butter
3/4 cup brown sugar
1/2 teaspoon salt
2 cups heavy cream
3/4 cup milk
6 egg yolks
1/2 teaspoon vanilla
1 tablespoon scotch

Melt the butter in medium saucepan, stir in brown sugar and salt. Whisk in the milk and 1 cup of the cream. Once warmed, pour a little into the beaten egg yolks while whisking, then pour the eggs into the pan. Stir over medium heat until the mixture thickens and coats the spoon. Pour the remaining 1 cup cream into a bowl and set a mesh strainer on top. Pour the custard through the strainer, and add the vanilla and scotch. Cool completely.

Make in your ice cream maker; at the last minute, add these buttered pecans:

1 1/2 tablespoons butter
1 1/2 cups pecan halves
salt

Melt the butter in a pan, remove from heat and toss the pecans with the butter until well-coated. Spread on a baking sheet, sprinkle with salt, and bake at 350 for 10-12 minutes. Let cool completely.