Maple-Bourbon Butter Pecan Ice Cream — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Maple custard ice cream folded with buttery toasted pecans and a restrained bourbon finish. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Maple-Bourbon Butter Pecan Ice Cream v1. Its preserved source is recipes-tmp/maple-bourbon-butter-pecan-ice-cream.md with SHA-256 07f34bdee14d2dd55220cbdeff7032876a59382afafba00b623bf366272261fa. The serialized draft SHA-256 is b8a6dfcda48685a814fc1180d455967082cf31c0bcc6bd2b5936c4a0a87fa3ca. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — BUTTER PECANS

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
pecan-halves	Pecan halves	160 g	53.33%	Pecan halves.
unsalted-butter	Unsalted butter	35 g	11.67%	Unsalted butter.
maple-syrup	Maple syrup	50 g	16.67%	Maple syrup.
bourbon	Bourbon	30 g	10.00%	Bourbon.
fine-salt	Fine salt	2 g	0.67%	Fine salt.

Method

1. Toast pecans at 160 C for 8 min–10 min. Cool and chop into 8 mm–12 mm pieces.
2. Melt butter over medium heat. Add maple syrup and cook for 1 min.
3. Remove from heat, add bourbon and salt, then return to low heat for 2 min.
4. Fold in pecans. Spread on a lined tray and cool completely; freeze for 30 min before churning the ice cream.

Phase Outputs

Key	Phase Output	Description
cold-butter-pecans	Cold butter pecans	Prepared intermediate for a later Phase. Fold in 180 g during the final 30 s; retain any remainder.

PHASE B — ICE CREAM BASE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
whole-milk	Whole milk	300 g	100.00%	Whole milk.
cream-approximately-35-fat	Cream, approximately 35% fat	180 g	60.00%	Cream, approximately 35% fat.
sucrose	Sucrose	70 g	23.33%	Sucrose.
maple-syrup	Maple syrup	70 g	23.33%	Maple syrup.
dextrose	Dextrose	20 g	6.67%	Dextrose.
skim-milk-powder	Skim milk powder	30 g	10.00%	Skim milk powder.
egg-yolk	Egg yolk	45 g	15.00%	Egg yolk.
ice-cream-stabiliser	Ice cream stabiliser	1.5 g	0.50%	Ice cream stabiliser.
fine-salt	Fine salt	1 g	0.33%	Fine salt.

Method

1. Whisk sucrose, dextrose, skim milk powder, stabiliser, and salt together.
2. Combine milk, cream, and maple syrup. Blend in the dry mixture and heat to 70 C.
3. Temper egg yolk with the warm mixture, recombine, and heat while stirring to 82 C–84 C for 30 s.
4. Blend for 30 s and cool to below 4 C as quickly as possible.
5. Refrigerate for 6 h–12 h.

Phase Outputs

Key	Phase Output	Description
aged-base	Aged base	Prepared intermediate for a later Phase. Churn all.

PHASE C — CHURN AND PACK

Technique Applications

Technique	Controls	Purpose
Ice cream churning	Draw approximately -6 C; inclusions in final 30 s	Distribute cold pecans in churned base.

Method

1. Churn to approximately -6 C.
2. Fold in 180 g cold maple-bourbon butter pecans during the final 30 s.
3. Pack and harden at -18 C for at least 4 h.
4. Retain any prepared pecans beyond the selected 180 g portion.

Too much residual alcohol softens ice cream. Cook the bourbon briefly and do not increase it without rebalancing the base.

Phase Outputs Used

Phase Output	Use
Cold butter pecans	Use cold-butter-pecans. Fold in 180 g during the final 30 s; retain any remainder.
Aged base	Use aged-base. Churn all.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.