Kentucky Derby Mini Chocolate Pecan Cakes with Vanilla Bourbon Smash Ice Cream Recipe 

Ideas that do that are my favourites. I develop an entire picture in my imagination when an idea strikes. It looks fantastic in my thoughts, so I scheme. Some concepts are simpler to implement, while others are more hard. 

Ingredient

VANILLA BOURBON SMASH ICE CREAM – 6 large egg yolk – 2 tablespoons sugar – 1 cup milk 2% or whole – 1 cup heavy whipping cream – 1/2 cup honey – 1 vanilla bean seed scraped + pods reserved – 3/4 teaspoon sea salt – 2 tablespoons bourbon – 1 teaspoon vanilla extract BUTTERSCOTCH SAUCE – 4 tablespoons unsalted butter 1/2 stick – 1/2 cup packed dark brown sugar – 1 teaspoon sea salt – 1/2 cup heavy cream – 1 tablespoon Bourbon – ▢1 cup granulated sugar – ▢3 large eggs – ▢1/2 cup semi-sweet chocolate chips

Ingredient

PECAN PRALINE LAYER – 3/4 cup unsalted butter divided, 1 1/2 stick – 1 cup brown sugar divided – 1 cup light corn syrup divided – 3/4 teaspoon salt divided – 3 teaspoons vanilla extract divided – 3 cup toasted whole pecans divided – 1 tablespoon Bourbon CAKE – 1/2 cup unsweetened cocoa powder – 1 cup all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/3 cup buttermilk – 2 tablespoons bourbon – 3/4 cup butter softened to room temperature, 1 1/2 stick

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Vanilla Bourbon Smash Ice Cream Whisk egg yolks with 2 tablespoons granulated sugar in a medium bowl until pale yellow. 

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Place milk, heavy cream, honey, and vanilla bean seeds + pods in a medium sauce saucepan over medium heat. Watch carefully as the mixture boils to avoid overcooking the milk.  

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After boiling, remove the mixture from the heat and carefully pour 1/3 cup of hot milk into the eggs, stirring continually to temper them. Whisk frequently as you add the milk/egg combination to the remaining saucepan of boiling milk. 

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Return the saucepan to the stove and stir custard over low heat for 5 minutes until thick enough to coat a wooden spoon. Immediately pour the custard into a large heatproof bowl using a fine-mesh sieve. 

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Whisk in bourbon and vanilla after discarding the pods. Cool custard 10 minutes. Cover and refrigerate for 4 hours or overnight, stirring regularly. The custard can be frozen for 1-2 hours, stirring every 30 minutes to avoid uneven freezing. 

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After chilling, freeze the ice cream mixture in an ice cream machine per manufacturer's directions. Place the ice cream in an airtight container (or loaf pan). Serve after 4-6 hours of freezing. 

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BUTTERSAUCE  Small sauce pot, melt butter. Add salt, heavy cream, and brown sugar. After boiling, lower heat to medium. Boil 3–4 minutes. Stir in vanilla and scotch after removing from heat. 

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Kentucky Derby Mini Chocolate-Pecan Cakes  Start with a 350-degree oven. Divide 2 1/4 cups roasted pecans among six 16-ounce or twelve 8-ounce jars. Making the bottom praline. 

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Small sauce pan, melt 1 stick (8 tablespoons) butter. Mix 2/3 cup brown sugar, 2/3 cup corn syrup, 1/2 teaspoon salt and 2 tablespoons vanilla. After boiling, remove the mixture from the heat and pour it evenly over the pecans in each jar. 

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Make the cake. Mix cocoa powder, flour, baking soda, and salt in a medium basin. Whisk buttermilk and bourbon in another small dish. Butter and granulated sugar should be mixed on high speed for 8 minutes until frothy. 

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Hot Fudge Brownie with Double Scooped Ice Cream Sundae High Hat Cupcakes in a Cone Recipe 

also see

also see

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