Creamy Bourbon Butter Pecan Ice Cream
A creamy vanilla ice cream enhanced with bourbon and loaded with buttery, toasted pecans for a rich, adult-friendly dessert that’s indulgent yet easy to make at home.
Equipment
- 1 Ice cream maker
- 1 Baking Sheet
- 1 small saucepan
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Toasted Pecans:
- 1 cup 99 g pecans, roughly chopped
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- Hearty pinch of salt
Ice Cream Base:
- 2 cups 476 g heavy cream
- 1 cup 242 g half-and-half
- ¾ cup 165 g light brown sugar, packed
- 2 tbsp vanilla extract or vanilla bean paste
- 3 tbsp bourbon
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C) and arrange the roughly chopped pecans in a single layer on a baking sheet. Toast them for 7 minutes or until fragrant and lightly golden, keeping a close eye so they don’t burn. Remove from the oven and set aside to cool while preparing the butter coating.
- Prepare the Butter Pecan Coating: Just before the pecans are done toasting, melt 2 tablespoons of unsalted butter in a small saucepan over low heat. Add 1 tablespoon of brown sugar and a hearty pinch of salt, whisking constantly until the mixture is smooth, bubbly, and fully combined. Remove the saucepan from heat, add the toasted pecans, and stir until every piece is evenly coated.
- Cool the Pecans: Pour the buttered pecans onto a piece of parchment paper in a single layer to cool completely. This prevents them from sticking together and ensures they maintain their crunch when folded into the ice cream.
- Combine the Ice Cream Base: In a large mixing bowl, whisk together 2 cups of heavy cream, 1 cup of half-and-half, ¾ cup of light brown sugar, 2 tablespoons of vanilla extract or vanilla bean paste, and 3 tablespoons of bourbon. Whisk until the sugar is dissolved and the mixture is smooth and homogeneous, ensuring a consistent, flavorful base.
- Churn the Ice Cream: Pour the prepared ice cream base into a frozen ice cream maker and follow the manufacturer’s instructions, usually churning for 20–25 minutes. During the last 5 minutes of churning, gradually add the cooled buttered pecans so they are evenly distributed without clumping.
- Freeze to Desired Consistency: Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for 2 hours for soft-serve texture or overnight for a firmer, scoopable consistency, allowing the flavors to meld beautifully.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for a creamy, nutty, boozy treat. Optionally, sprinkle extra chopped pecans on top for added texture and presentation.
Notes
- Use fresh pecans for the best flavor and crunch; older nuts can taste stale.
- Toasting the pecans enhances their natural nuttiness and prevents sogginess in the ice cream.
- Ensure the butter coating cools before adding to the ice cream base to maintain texture.
- Bourbon adds flavor and keeps the ice cream slightly softer; do not over-add or it may prevent proper setting.
- For a smoother texture, whisk the base thoroughly until sugar is fully dissolved before churning.
- Store in an airtight container to avoid freezer burn and preserve freshness.
- Churn the ice cream close to serving time if you want the creamiest soft-serve consistency.
