Bourbon Pecan Ice Cream Recipe

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


Home » BLOG POSTS » Bourbon Pecan Ice Cream Recipe

Bourbon Pecan Ice Cream Recipe
Bourbon Pecan Ice Cream Recipe

We love European ice cream – dense and creamy, with elegant flavors. But with this recipe, we wanted to use some of the best of America’s products. This Bourbon pecan ice cream recipe is made with Kentucky bourbon, Texas Pecans and Vermont maple syrup. A showcase of some of America’s finest products. We researched the science and technique for making European ice cream until we got it right. But the real key is to use the best ingredients.

THE BEST INGREDIENTS FOR THE BOURBON PECAN ICE CREAM RECIPE

To make the best ice cream, you need to start with the best ingredients. Different brands of the same product can vary immensely, so we have listed the brands we use. 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 traditionally American ingredients.

  • HORIZON ORGANIC CREAM  – We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025. We save money by buying this by the half gallon at a big box store.
  • HOMEMADE CREME FRAICHE FROM HORIZON CREAM – The taste is milder and better when we make it ourselves. It’s made from the highest quality cream and nothing else, except the culture. It is also real creme fraiche, with active culture, which is important. We save money as well, by making it ourselves, since it can be expensive and hard to find.
  • WHOLESOME ORGANIC CANE SUGAR – produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change. It is also a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste. We save money by buying this in bulk direct from the company and storing it in jars.
  • RUNAMOK MAPLE SYRUP – An invert sugar is required, which is usually corn syrup for a neutral flavor. However, for this recipe we used Runamok maple syrup for the added flavor. They make an excellent maple syrup that is also sustainable.
  • BLANTON’S BOURBON – Alcohol is used in the recipe to lower the freezing point and keep the ice crystals small as the ice cream hardens. The alcohol is often vodka, so that the taste of the alcohol doesn’t interfere with the ice cream flavor. But in this recipes the taste of the bourbon is part of the flavor. The bourbon was selected because it’s a Kentucky classic, and is, well, just really good.
  • PECAN SHOP PECANS – were the best we could find. They 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, making this a sustainable product as well. The pecans are toasted, to give them more crunch and flavor, and then added at the last minute so they stay crunchy.

THE SECRET TO MAKING ICE CREAM THAT IS DENSE AND CREAMY


THE SCIENCE OF ICE CREAM

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 to the best flavor was to use the best quality, most flavorful ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique.

There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness.

There is a lot of science to keeping it smooth. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. The other key is using certain ingredients that keep the ice crystals small. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy.


INGREDIENTS

Creme fraiche is cultured cream, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.

CREME FRAICHE
Check out this recipe

Eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth.

Invert sugar, like corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. However, honey and syrup will add a lot of flavor.

Sugar lowers the freezing point. The sugar molecules interfere with the water molecules becoming organized into a solid as it freezes.

Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol.

Air softens the ice cream and provides insulation allowing the flavors to be tasted even though the ice cream is cold. The air is added continuously as the ice cream is churned.


THE ICE CREAM MAKER

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 add air and to keep the ice crystals small, so the ice cream stays creamy. When selecting an ice cream maker, the important thing is that it keeps all of the mixture moving, and freezes it quickly. There should be very little space between the paddle and the walls of the container, and the paddle should be designed to turn over the mixture as it rotates. If there is a gap allowing too much ice cream to build up on the container walls it will cause ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms.

We use a Whynter Ice Cream maker (model ICM-200LS) which does an excellent job of freezing it quickly. It doesn’t require ice and rock salt or freezing the insert, so it 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.

Whynter ice cream maker
Whynter ice cream maker

TIPS: It also helps if everything is cold. Make the mixture and thoroughly chill it down to 45 degrees F. Before putting it in the ice cream maker. Making it the day before will ensure that it is thoroughly chilled and it also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in, so it freezes as fast as possible. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning. Allow it to harden overnight.


FOOD SAFETY

Ice cream is made from dairy products and eggs, so it is very important to take steps to ensure food safety. Follow the instructions in the recipe carefully.

  • Start with everything washed in hot soap water, including knives and cutting boards.
  • Use pasteurized cream.
  • Simmer the cream and fruit mixture for two minutes to bring it to a safe temperature.
  • Add the hot cream mixture to the egg mixture, which will bring the eggs up to 160 degrees F., the safe temperature for eggs.
  • Fresh fruit can not be added after this, because it is not cooked and could contaminate the ice cream.
  • Some recipes call for adding things after the ice cream is churned, such as nuts, preserves or chocolate. These should all be fresh, clean, and handled in a manner to keep them clean. Nuts should be toasted and cooled just prior to adding. Anything chopped should be done on a clean cutting board with a clean knife. Preserves should be a newly opened jar.
  • The ice cream should be consumed within a week.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.


Bourbon Pecan Ice Cream Recipe
Bourbon Pecan Ice Cream Recipe

Bourbon Pecan Ice Cream Recipe

BOURBON PECAN ICE CREAM RECIPE

Pin Recipe Share on Facebook Add Comment Print Recipe
Prep Time: 5 minutes
Freezing time: 40 minutes
Total Time: 45 minutes
Servings: 10
Calories: 270kcal
Author: Lisa LeCoump

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

Instructions

PREPARE THE STORAGE CONTAINER

  • Put an empty glass container in the freezer. The container needs to be large enough to hold the mixture.
    CONTAINER FOR BOURBON PECAN ICE CREAM RECIPE

MEASURE THE INGREDIENTS

  • Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and maple syrup. Into the mixing bowl of the stand mixer, measure the egg and egg yolk, sugar and salt. Into a small bowl, measure the creme fraiche and bourbon.

MIX THE INGREDIENTS

  • Bring the cream and maple syrup to a simmer for 2 minutes, stirring to combine.
  • Using a stand mixer with a whisk attachment, whisk together the 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.

FREEZE THE MIXTURE

  • 5 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.
    Whynter ice cream maker
  • After the ice cream is made, quickly transfer it to the glass container that has been in the freezer. With only a couple of turns, fold in the toasted, chopped pecans, cover, and put the container back in the freezer overnight.
  • Store in the freezer for up to a week.

Notes

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.

Nutrition

Calories: 270kcal | Carbohydrates: 15g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 56mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 785IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.3mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2020/10/26/bourbon-pecan-ice-cream-recipe/
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography

Nutrition Facts
BOURBON PECAN ICE CREAM RECIPE
Amount per Serving
Calories
270
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
89
mg
30
%
Sodium
 
56
mg
2
%
Potassium
 
99
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.5
g
2
%
Sugar
 
14
g
16
%
Protein
 
3
g
6
%
Vitamin A
 
785
IU
16
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
51
mg
5
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

HOMEMADE CHERRY ICE CREAM RECIPE
Check out this recipe
HOMEMADE CHERRY ICE CREAM RECIPE
FRENCH VANILLA ICE CREAM
Check out this recipe
French Vanilla Ice Cream Recipe
BEST CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE
Check out this recipe
best chocolate peanut butter ice cream recipe
PINEAPPLE COCONUT ICE CREAM RECIPE
Check out this recipe
pineapple coconut ice cream recipe
OLALLIEBERRY SORBET RECIPE
Check out this recipe
olallieberry sorbet recipe

Leave a Reply