This recipe for Double Bourbon Pecan Ice Cream was inspired by country music artist Taylor Hughes. During our interview with Taylor bourbon and ice cream came up in conversation. So we put the two of them together in amazing recipe. This ice cream is sweet and soulful just like Taylor. Give this recipe for Double Bourbon Pecan Ice Cream a try. While that ice cream maker is working, check out Taylor’s full interview by clicking here.
Double Bourbon Pecan Ice Cream
Servings: 1 quart
Equipment
- heavy bottom sauce pan
- ice cream maker
Ingredients
- 1 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup dark brown sugar packed
- 6 large egg yolks
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Buttered Pecans
- 2 tablespoon or more bourbon
- 3 tablespoons butter
- ¾ cup pecans broke into pieces
Bourbon Caramel Sauce
- 1 cup dark brown sugar packed
- 1/2 cup better
- 1/4 cup heavy cream
- 2 teaspoons bourbon
Instructions
The Custard
- Stir milk, cream, and in a medium saucepan over medium-high heat until mixture comes to a slight simmer.
- Meanwhile, whisk yolks, brown sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
- Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
- Stir bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.
Buttered Pecans
- In a frying pan over medium heat add the 3 tablespoon of butter and let melt.
- Next at the pecans and allow them to roast in the butter. Once the butter is foaming and the pecan are very fragrant add the bourbon. Reduce for about 30 seconds then remove from heat and let cool.
Bourbon Caramel Sauce
- In a heavy bottomed sauce pot over medium heat add all of the ingredients. Whisk frequently until the sugar is dissolved and the caramel is bubbly. About 5 minutes
Finish
- Process custard in an ice cream maker for about 15 minutes. While the ice cream maker is still on add the buttered pecans and continue churning the ice cream for another 5 minutes.
- Transfer ice cream to an airtight container, cover, and freeze. DO AHEAD Ice cream can be made up to 3 days ahead.
- Serve the ice cream and garnish with the caramel!
