Bourbon Caramel Pecan Pie with Bourbon Ice Cream - James Martin Chef

Ingredients

• 300ml double cream
• 300ml full fat milk
• 120g light soft brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 50ml bourbon
• 100g pecan nuts
• 200g plain flour, plus extra for dusting
• 60g icing sugar
• 100g butter, roughly chopped
• 1 egg
• 75g butter
• 100ml bourbon
• 100ml golden syrup
• 4 eggs
• 200g dark soft brown sugar
• 2 tsp vanilla extract
• 1 tsp sea salt
• 325g pecan nuts
• 150g caster sugar
• 2 tbsp water
• 50ml double cream