Bourbon Pecan Ice Cream

bourbon pecan ice cream

StreuselEveryone 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).

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Bourbon Pecan Ice Cream


  • Author: streusel
  • Prep Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 4 to 6 servings 1x
Scale

Ingredients

2 oz. bourbon

1 1/2 c. powdered sugar

 2 1/2 c. heavy whipping cream

1/2 c. pecan pieces


Instructions

  1. Combine the bourbon, heavy cream and powdered sugar and whisk until dissolved. 
  2. 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!
  3. 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.
  • Category: dessert
  • Cuisine: Bourbon!!
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