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Bourbon Butter Pecan Ice Cream

Posted on: August 5th, 2017 by Taryn Jeffries No Comments

Growing up, the idea of butter pecan ice cream really threw me off. I though, who wants to just eat butter? (I know, I didn’t really get it then.) I can’t remember exactly when I tried it for the first time, but it was life changing. The rich, creamy flavor was luscious and the texture contrast thanks to the pecans made it such an exciting new flavor experience.

This new grown up version from Executive Chef Eric Kaszubinski of McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa is going to have my ice cream machine working overtime!

Bourbon Butter Pecan Ice Cream recipe

Bourbon Butter Pecan Ice Cream recipe
Bourbon Butter Pecan Ice Cream
Print Recipe
Bourbon Butter Pecan Ice Cream recipe
Bourbon Butter Pecan Ice Cream
Print Recipe
  • 2 cups Jim Beam Bourbon
  • 2 egg yolks
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 Tbsp brown sugar
  • 3 ounces caramel
  • 1 cup half & half
  • 1 pinch salt
  • 1 Tbsp sugar
  • 1 Tbsp vanilla
  • 1 tsp flour
  • 4 ounces butter
  • 6 ounces pecans
  1. In a medium sauce pan combine the heavy cream, ¼ cup of the sugar, half & half, and vanilla.
  2. Heat over medium heat until it just starts to bubble.
  3. While waiting, in a mixing bowl whisk together the egg yolks, flour, and the remaining ¼ cup of sugar.
  4. Whisk to a light yellow appearance, then take the bowl over to where you pot is heating up.
  5. Slowly ladle about 4-6 oz. of the heated cream into the egg mixture while whisking constantly; this will temper the eggs (keeping them from scrambling from the heat).
  6. Once tempered, pour the egg mixture into the remaining cream mixture and continue to heat until thickened.
  7. Sprinkle in the pinch of salt.
  8. Remove from flame and cool in an ice bath.
  9. This will be your base.
  10. In a medium sauce pan, heat the bourbon, caramel, the tablespoon of sugar, the 2 tablespoons brown sugar and the 4 oz. butter. *Caution - The bourbon will catch fire.*
  11. Turn off the heat and let the fire burn out to cook off the alcohol.
  12. Alternatively, if you want to retain some alcohol, cover the flames with a lid to put out the fire instead of allowing it to burn off.
  13. Cool in an ice bath.
  14. Once cooled, pour base into an ice cream maker and churn for about 10 minutes; then add the bourbon mix and churn for another 25 minutes.
  15. Add pecans in the final 5 minutes to keep them from becoming soft.
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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