Bourbon Butter Pecan Ice Cream

This bourbon butter pecan ice cream is so cozy yet perfect for summer! Flavored with brown sugar and vanilla, this ice cream is smooth, creamy, and just a tad boozy.

Author: Sunday Table1

Meal Type: Dessert

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 8 Scoops

Calories: 418 kcal per serving

Ingredients

Lamb rib 1/4" fat
Puffed Wheat
Canned cream of onion soup
Pork boneless center rib (chops or roasts)
Cassaba Melon
Asparagus Soup
Saltine crackers
Granola Bar
Lemon grass

Instructions

Melt the butter in a sauté pan over medium heat. Add the pecans and cook, stirring frequently, until toasty, about 4-5 minutes. Scrape the pecans onto a plate and let them cool completely.
Pour the brown sugar, salt, and half-and-half into a small saucepan. Cook over medium heat, stirring constantly, just until the mixture is warm and the sugar has dissolved completely, 2-3 minutes. Don't let it come to a simmer.
Remove the saucepan from the heat and pour the mixture into a heatproof bowl. Stir in the heavy whipping cream, vanilla extract, and bourbon. Cover and refrigerate until chilled, 30-60 minutes.
When you’re ready to churn the ice cream, give it a good stir. Add to the ice cream maker and churn according to manufacturer’s directions. Stir in the buttered pecans and churn for just a couple of minutes to mix everything together.
Pour the finished ice cream into an airtight container and freeze until you’re ready to eat the ice cream. I like to let the ice cream freeze for at least an hour, but it’s not necessary. Drizzle with caramel sauce or butterscotch, if desired. Enjoy!

Nutrition