Bourbon Pecan Ice Cream Recipe

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Bourbon pecan ice cream recipe, made with Kentucky bourbon, Texas Pecans and Vermont maple syrup. A showcase of some of America’s finest products.

Bourbon Pecan Ice Cream Recipe
Bourbon Pecan Ice Cream Recipe

We fell in love with European ice cream – dense and creamy, with elegant flavors. It was like nothing we could get back home. So, we researched the science and technique for making ice cream and learned how to make it ourselves. The key was to use the best ingredients and a few secret ingredients for keeping it creamy.



In this recipe, the creme fraiche, bourbon and maple syrup are the secret ingredients to keeping the ice crystals small and the ice cream smooth and creamy.

Creme fraiche is a cultured product, like sour creme, but with a milder taste. The culture in it prevents ice crystals from forming after the ice cream has been churned and is hardening. We make our own creme fraiche in an Instant Pot using Horizon cream.

Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much alcohol, however, and the ice cream won’t freeze. We use a Tablespoon of an 80 proof alcohol. In this recipe, we used bourbon for the taste as well as the alcohol.

The maple syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother.


The other key to making great ice cream is to start with the best ingredients. Different brands of the same product can vary immensely, so we have listed the brands we use.

We use Horizon organic cream because we think their products taste better than any other dairy products. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025, which makes the ice cream sustainable.

The sugar is Wholesome sugar, which tastes better and doesn’t come from growers burning the rainforest to plant it. We actually buy it in bulk, so it is half the cost, and then store it in jars.

For this recipe, we wanted to use some totally American flavors. We made our bourbon pecan ice cream recipe using bourbon, pecans and maple syrup – all American ingredients.

We chose Blanton’s bourbon , Runamok maple syrup and Pecan Shop pecans, the best products we could find. Runamok makes an excellent maple syrup that is also sustainable. Pecan shop pecans are from old growth native pecan trees in Texas, giving them unsurpassed flavor. The orchards use little water and are a great alternative to cattle ranching. And Blanton’s bourbon is a Kentucky classic, and is, well, just really good.

The pecans are toasted, to give them more crunch and flavor, and then added at the last minute so they stay crunchy.


Making ice cream also requires a method that prevents the cream from freezing solid. The mixture must be constantly churned in an ice cream maker to keep the ice crystals small, so the ice cream stays creamy. The design of the container and paddle make a big difference, because there should not be a gap allowing any ice cream to build up on the container walls, causing ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms. This makes proper freezing more difficult than it might seem. We use a Whynter Ice Cream maker (model ICM-200LS) which does an exceptional job, and is really easy and convenient. It has a capacity of 2 Quarts, but we found the ice cream is better when we make 1 Quart, so our recipe makes 1 Quart. It also helps to run the ice cream maker for 15 minutes to pre-chill it before adding the mix.

Whynter ice cream maker
Whynter ice cream maker

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Bourbon Pecan Ice Cream Recipe
Bourbon Pecan Ice Cream Recipe

Bourbon Pecan Ice Cream Recipe


Course: Dessert
Cuisine: American
Keyword: Bourbon, bourbon pecan ice cream, Bourbon Pecan Ice Cream Recipe, French Vanilla Ice Cream, Pecans



  • Put an empty glass container in the freezer. The container needs to be large enough to hold the mixture.
  • In a small saucepan, bring cream and maple syrup to a simmer, stirring to combine.
  • Using a stand mixer with a whisk attachment, whisk together egg, egg yolk, sugar and salt for 2 minutes on medium speed.
  • Reduce the mixer to low speed and slowly add the cream and maple syrup mixture.
  • Continue whisking and add the creme fraiche and bourbon.
  • Refrigerate for at least 3 hours.
  • Fifteen minutes before making the ice cream, turn on the ice cream maker to get it cold.
  • Pour the mixture into the ice cream maker and make ice cream according to the directions.
  • Working quickly, transfer the ice cream into the glass container that has been in the freezer. Stir in the toasted, chopped pecans, cover, and put the container back in the freezer overnight.
  • Store in the freezer for up to a week.


The ice cream mixture needs to cool in the refrigerator for at least three hours, and the ice cream needs to harden in the freezer over night.
Tried this recipe?Let us know how it was!

Check out this recipe
Check out this recipe

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