creamy 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!

If you love the classic cookies and ice cream flavor, then you will love this Ninja Creami cookies and cream ice cream! It tastes way better than store-bought and only uses 5 ingredients! It&#39;s ultra smooth and creamy with chunks of Oreo cookies in every spoonful!

Ninja Creami Cookies and Cream Ice Cream

heavy whipping cream

tsp vanilla extract

Oreo cookies (halved)

Blend

Mix the Ingredients: Add the heavy cream, whole milk, powdered sugar, and vanilla extract to a blender. Blend for 10-15 seconds until combined.

Fill

Fill: Pour the mixture into a Ninja Creami pint container. Do not fill past the MAX FILL line.

Freeze

Freeze: Place the lid on the pint jar and place it upright in your freezer on a level surface for at least 24 hours.

Churn

Churn: Once frozen, remove the pint jar from the freezer and take off the lid. Insert the pint container into the Ninja Creami bowl assembly. Secure the outer lid assembly and place the bowl assembly on the motor base, turning it to the right to lock it in place. Select the &quot;Ice Cream&quot; button.

Re-Spin

Re-Spin: If the ice cream looks dry or powdery, make a small indent with a spoon and add a tablespoon of milk or cream. Place the lid assembly back on and use the RE-SPIN button to achieve the perfect texture.

Mix-In

Add Mix-Ins: Use a spoon to make a well in the center of the churned ice cream down to the bottom of the pint jar. Add the halved Oreo cookies into the well. Secure the lid and use the &quot;MIX-IN&quot; button to evenly mix the cookies throughout the ice cream.

Serve

Serve: Your homemade cookies and cream ice cream is now ready! Serve immediately and enjoy every bite!

I have made creamy cookies and cream ice cream, my kids loved it they told it is better than storebought.

Wow..love this cookies and cream ice cream. YUM!

Just made Ninja Creami Cookies and Cream Ice Cream, and it's fantastic! Creamy, rich, and full of cookie chunks. Thank you for sharing!

This couldn’t have been easier or more delicious. My nieces loved it!

This ice cream recipe is so good and so easy. Thank you.

This ice cream is delicious! So nice to know all the ingredients and make it from scratch!!

https://content.jwplatform.com/videos/CKpILRMP.mp4

If you love the classic cookies and ice cream flavor, then you will love this Ninja Creami cookies and cream ice cream! It tastes way better than store-bought and only uses 5 ingredients! It's ultra smooth and creamy with chunks of Oreo cookies in every spoonful!

This best coffee ice cream recipe offers a rich and creamy homemade treat infused with the deep flavors of high-quality instant coffee. Crafted with a smooth custard base of half and half, heavy cream, and egg yolks, it is churned to perfection in an ice cream maker for a velvety texture and refreshing coffee taste. Ideal for coffee lovers seeking a luxurious dessert with balanced sweetness and a touch of vanilla.

Coffee Ice Cream Recipe

half and half

sea salt

vanilla extract

Warm Base Mixture

In a medium saucepan over medium heat, whisk together the half and half, granulated sugar, and sea salt until the sugar dissolves completely and the mixture is warmed through.

Temper the Egg Yolks

In a separate small bowl, beat the egg yolks. Slowly add ½ cup of the warm half and half mixture to the yolks, whisking continuously to temper them and prevent curdling.

Combine and Dissolve Coffee

Pour the tempered egg yolk mixture back into the saucepan with the remaining half and half. Whisk in the instant coffee granules until fully dissolved into the custard base.

Cook Custard

Over medium-low heat, stir constantly to prevent sticking or scrambling the eggs. Cook until the mixture thickens slightly and coats the back of a spatula, or reaches 170°F (77°C).

Strain and Add Cream

Place a fine mesh strainer over a bowl containing the heavy cream. Pour the custard through the strainer into the cream, discarding any solids left in the strainer. Stir the mixture together to combine.

Add Vanilla

Stir in the pure vanilla extract thoroughly to enhance the flavor profile.

Chill the Mixture

Transfer the blended custard and cream mixture into an airtight container and refrigerate until completely cold, ideally overnight for best flavor development.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, approximately 30 to 40 minutes, until it reaches a soft-serve consistency.

Freeze to Set

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to allow it to harden to scoopable firmness.

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Bourbon Pecan Ice Cream

Ninja Creami Cookies and Cream Ice ...

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The most viewed creamy ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine