Pecan and salted butterscotch beignets with bourbon milk ice

Preparation

Baking Directions:

Make the beignet batter: bring the water, butter, sugar and salt to a rolling boil over high heat.

Make sure the butter is completely melted, then all at once, off the heat, add the flour and stir immediately.

Turn heat to medium and return pot to the heat.

Stir just until the mixture becomes a ball and pulls away from the edges.

It should be well mixed.

Place mixture in the bowl of a mixer with a paddle attachment and turn to low.

Allow to stir one to two minutes, then add the eggs, one at a time, allowing the mixture to fully incorporate the eggs before adding another.

When all eggs are mixed in, add the pecans and mix.

Make the butterscotch sauce: Place all but the cream in a pot and bring to a boil.

Stir once and cook until syrupy.

Remove from the heat and add the cream.

Stir again until uniform.

Allow to cool.

Serving Directions:

To serve: spoon 5 balls of beignet batter into a deep fryer at 375 and fry until golden.

Pipe a Tbsp.

of sauce into each with a squeeze bottle fitted with a small tip.

Dust liberally with powdered sugar and serve with the holes up so they don't ooze out.