Bourbon Butter Pecan Ice Cream
Ingredients
  • 2cups Jim Beam Bourbon
  • 2 egg yolks
  • 1cup heavy cream
  • 1/2cup sugar
  • 2Tbsp brown sugar
  • 3ounces caramel
  • 1cup half & half
  • 1pinch salt
  • 1Tbsp sugar
  • 1Tbsp vanilla
  • 1tsp flour
  • 4ounces butter
  • 6ounces pecans
Instructions
  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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