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).
Combine the bourbon, heavy cream and powdered sugar and whisk until dissolved.
Place the liquid in a stand mixer and mix with the whisk attachment for about 5 minutes on high until it just starts to set up. WARNING – be careful when taking pictures of this whip, I dropped my phone in the cream! Luckily it was thick and could be quickly removed with a wet and dry paper towel!
Churn in an ice cream maker, I use my Cuisinart ICE-30BC. Churn for 30 minutes and then place in the freezer in a large plastic storage container for about 2 hours or longer.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.