bourbon ice cream

This Bourbon Pecan Ice Cream is the best cure for a hot summer weekend. It&#039;s cold, creamy, sweet, crunchy, and tastes bourbon-y enough to keep you happy. Top this on a Banana Foster French Toast, and you&#039;ve got yourself a fire brunch item or dessert!

Bourbon Pecan Ice Cream

milk

heavy cream

sugar

vanilla bean ((or 1 tsp vanilla paste))

salt

bourbon ((about 60 ml))

pecan pieces

Heat up the base.

In a medium saucepan over medium high heat, combine milk, cream, and sugar. Split the vanilla bean in half, long ways, and scrape out the seed with the back of the knife. Add both the seeds and the bean into the milk mixture and bring it up to just under a boil. Make sure to stir occasionally and DO NOT curdle the milk.

Temper the egg yolks.

In a large heatproof bowl, whisk together the egg yolks.Once the milk mixture is heated to just under a boil, slowly drizzle it into the egg yolks while whisking to bring the yolks up to temperature. DO NOT scramble the yolks!*After at least 1½ cups of the hot milk mixture has been added to the yolks, you can increase the pour speed and not have to worry so much about scrambling the yolks.*

Cook the ice cream base.

When all of the milk mixture has been whisked into the yolks, pour the ice cream base back into the saucepan. Heat the ice cream base over medium heat and stir constantly until it becomes thicker and coats the back of a spoon. DO NOT scramble!

Add the bourbon.

Add bourbon to the hot ice cream base and stir to combine.

Chill base.

Strain the ice cream base through a fine mesh sieve, onto a sheet pan, to remove all unwanted lumps and vanilla bean pods.Cover the ice cream base with plastic wrap, making sure the plastic is touching the entire surface of the ice cream base. Refrigerate the base until it is completely chilled.

Churn ice cream base.

Pour the ice cream base into a prepared ice cream churner and churn the ice cream according to manufacture instruction. The ice cream is ready once it is just a tad softer than soft-serve consistency.For our ice cream, we used our KitchenAid churner attachment. We churned the ice cream on medium low speed until the ice cream has develop some body. Then, increase the speed to medium and churned the ice cream until just under a soft-serve consistency.*Because alcohol is added to the ice cream, the ice cream will take a longer time to churn and stay pretty soft until frozen.*

Add pecans.

Add the pecan pieces to the churned ice cream and give it a couple of quick mix.

Freeze ice cream.

Transfer the ice cream into a a freezer-safe container, like a loaf pan, and cover with plastic wrap. Freeze the ice cream for at least 2 hours or overnight to harden.*If freezing overnight, make sure to cover the ice cream properly to prevent your ice cream from developing freezer taste.*

Enjoy!

Remove the ice cream from the fridge and let it sit at room temperature for a few minutes to soften up slightly for a more enjoyable texture.Enjoy!

Creamy, decadent and a little bit boozy – these adults only ice cream coupes were designed for Friday nights in, in front of the telly.

Bourbon and maple ice cream coupes

medium free-range eggs, separated

maple syrup

double cream

½ orange

Bourbon

cherries

Put the egg yolks and maple syrup into a large mixing bowl and whisk using an electric hand mixer for about 5 minutes until moussey and aerated – when you lift the whisk the mixture should drop off and remain briefly visible (as a ‘ribbon’) on the surface. In another mixing bowl, whip the double cream with the orange juice to soft peaks (the peaks flop over when the beaters are lifted out), then set aside. Fold the cream into the egg mixture using a balloon whisk.

In a third clean bowl and using clean beaters, whisk the egg whites to medium-stiff peaks. Fold into the egg and cream mixture, starting with a tablespoon, then adding the rest in 2 additions. Gently transfer to a freezerproof container, then freeze for at least 8 hours until solid.

To assemble, take the ice cream out of the freezer 10 minutes before serving. Scoop into bowls or glasses and pour over a generous splash of bourbon. Serve with a twist of orange peel and, if you like, a maraschino or amarena cherry.

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Bourbon Pecan Ice Cream

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Top 2 bourbon ice cream recipes from across the web

The most viewed bourbon ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bourbon Pecan Ice Cream

Bourbon and maple ice cream coupes

The most viewed bourbon ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine