Bourbon Pecan Ice Cream from Trace
A bourbon flavored ice cream with chopped pecans
Servings 4
Cost 5
Ingredients
Bourbon Ice Cream
- ⅓ cup packed brown sugar (⅔)
- 2 large eggs beaten
- 1 pinch of salt
- 2 cups half-and-half cream
- ½ cup heavy cream
- 1 large vanilla bean or 1 ½ teaspoons good vanilla
Buttered Pecans (and Bourbon)
- ⅓ cup chopped pecans
- 2 tablespoon butter
- 2 Tablespoons Bourbon
Instructions
Ice Cream
- In saucepan, stir together brown sugar, eggs, salt and half and half until smooth. Turn on heat and bring to a simmer, stirring constantly, and cook 2 minutes more or until mixture reaches 160F on a thermometer.
- Remove from heat and pour through a sieve into a clean bowl. Stir in the cream, vanilla and salt. Let cool slightly, then cover and chill thoroughly -- overnight is best.
- Before churning, add the bourbon and the buttered pecans. Churn as the manufacturer of your ice cream maker directs.
Buttered Pecans
- In a small pan over medium heat, sauté pecans in butter until lightly browned, stirring frequently. Strain them out of the butter with a slotted spoon and allow them to drain and cool. Chop.
Notes
Cook time refers to chill time and is only an estimate.