Bourbon Pecan Ice Cream
Everyone seems to LOVE bourbon. There are bourbon bars and distilleries everywhere I look here in Denver. I have tried for years to like bourbon and just haven’t. Recently I tried again… and what do you know? I see what everyone is talking about now. Did my taste buds change?
Due to my new-found appreciation for this tasty distilled spirit, I thought I would try making a simple and tasty bourbon pecan ice cream.
I got the idea for this ice cream from a recipe that doesn’t actually require an ice cream maker, Margarita Ice Cream. Instead you whip the cream and sugar and alcohol first and then let it freeze over night. I decided to whip it and then put it in the ice cream maker to see if I could make it a little faster. It worked but I still had to let it set up a bit in the freezer before serving.
Probably any bourbon connoisseur would say, “Don’t waste good bourbon on an ice cream recipe!” The Knob Creek Bourbon I like was destined to be in a little bit of ice cream but not the Stranahan’s Whiskey (that stuff is too good for ice cream!)
Admittedly I knew not to add too much alcohol to ice cream, I’ve done it before and it just doesn’t set up as well. Alcohol doesn’t freeze! There’s a fine line between too much and just enough and in this trial and error recipe I found it.
Four shots? Too much.
Two shots? Just right!
Don’t worry the first four-shot batch that didn’t set up well is still in my freezer in its semi-soft state and is waiting to be used for something great (just not sure what that is yet).
[tasty-recipe id=”8830″]July 15, 2018
This entry was posted in ice cream and tagged bourbon, ice cream, Knob Creek, pecans, stranahan's.