This butter pecan ice cream is made with light, smooth vanilla ice cream, a dash of whiskey flavor, and buttery, sweet, toasted nuts. Sorry, kids, this ice cream is exclusively for grownups! Another boozy ice cream favorite is my loaded mint chocolate chip ice cream.
365 is the one food that will never make me sick. I SAY NEVER. 7 If you’ve been around here for a while, you’re probably aware of my conviction that ice cream should be enjoyed 24 hours a day, seven days a week.
Is it a hot summer day? Give me all of your ice cream.
In the midst of a blizzard? *reaches for large fluffy mittens* Gingerbread ice cream, please.
I just realized that I haven’t shared any of the 21+ ice cream recipes I create with you. Some are still in the works, while others are just so excellent that I’m not ready to reveal my secrets. I am aware that I am a nasty, selfish person. I vow to share sometime.
Consider this the first step in my goal to become a more sharing and compassionate person.
- Tips for making bourbon butter pecan ice cream
- What if I don’t like bourbon?
- Why you should toast the pecans
- Can I substitute the brown sugar?
- Do I need an ice cream maker for butter pecan ice cream?
- Bourbon Butter Pecan Ice Cream
- Who makes bourbon pecan ice cream?
- What is bourbon ice cream made of?
- What is brown butter bourbon ice cream?
- What is the flavor of ice cream in butter pecan ice cream?
- Is there alcohol in bourbon pecan ice cream?
- Is Haagen Daz bourbon ice cream alcoholic?
- Does bourbon flavor contain alcohol?
- What type of alcohol is in bourbon cream?
- Does bourbon flavoring have alcohol?
- What does bourbon butter taste like?
Tips for making bourbon butter pecan ice cream
Using a simple method, you can make scooping simpler. If you find yourself in the aforementioned situation and don’t have time to let the ice cream rest on the counter to thaw, run your ice cream scoop under hot water for 5-10 seconds before scooping. This is true for every ice cream, not just this one!
Vanilla extract vs. vanilla bean paste. In the recipe card below, I recommend using vanilla bean paste (affiliate link), with vanilla extract as a backup alternative. Vanilla bean paste is more intense and, in my opinion, is required for producing a vanilla ice cream foundation.
Vanilla bean paste (affiliate link) is thick like molasses and imparts the vanilla bean flecks seen in high-quality vanilla bean ice cream. I’m all for conserving money and being economical, but in this case, paying a little extra for the excellent things makes a tremendous difference in the overall result.
Choose a bourbon that you like the taste of. Another bit of advise (I know I just stated it, but let’s pretend I didn’t): use a nice bourbon. The taste is rather noticeable (in a good manner, not in a smack-you-in-the-face kind), so choose one that you like. I swear it makes a difference.
In ice cream, liquor has a magical effect. The issue with ice cream with whiskey is that it must strike a fine balance between boozy perfection and watery horror. When alcohol is added to ice cream, it keeps it from totally freezing, resulting in creamier and softer ice cream, which is ideal since no one likes rock hard ice cream that requires deft maneuvering to soften and scoop.
Nevertheless, don’t add too much booze. The other side of this coin is that if you add too much alcohol, the ice cream will never set. And I really mean never. You’ll end up with a runny pool of milky liquor. Could you put it in your morning coffee? #silverlinings
What if I don’t like bourbon?
You may just leave it out! There is no need to make any further changes to the recipe. Just leave out the bourbon for alcohol-free butter pecan ice cream.
Why you should toast the pecans
Pecans, in addition to bourbon, are an important element in this recipe. Buttered nuts, not just any pecans. You’ve probably heard me mention roasting pecans before since it adds a new layer of taste to them.
In this instance, we’ll also dip them in butter and brown sugar so they’re kind of candied before adding them to the batter. It simply gives a great sweet crunch to each mouthful. It’s just great. I can’t think of another term that is more descriptive. It’s just great.
Can I substitute the brown sugar?
I used granulated sugar in the ice cream base since I had used the last of my brown sugar on the pecans when I took these photos.
Brown sugar is preferred since the tastes it develops are superior, although granulated sugar would suffice in a pinch.
Do I need an ice cream maker for butter pecan ice cream?
You do for this specific dish. But I have to tell you, my favorite appliance is my ice cream maker.
Do you want to buy an ice cream maker? Not to worry! This is the one I swear by.
My pals, have fun churning!
Bourbon Butter Pecan Ice Cream
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Maker of ice cream
- Sheet pan with a high side
- Little frying pan
- blending bowls
- 1 cup roughly chopped pecans
- 1 tsp light or dark brown sugar
- A generous teaspoon of salt
- 2 cups of heavy cream
- 1 cup half-and-half
- cup granulated sugar or light brown sugar
- 2 tablespoons pure vanilla extract or vanilla bean paste
- Preheat the oven to 350 degrees Fahrenheit. Toast the chopped pecans on a baking sheet for 7 minutes, or until aromatic and golden.
1 pound pecans
- Melt butter in a small pot just before the pecans are done roasting. Whisk in 1 tablespoon brown sugar and salt until totally mixed and bubbling. Take the pan off the heat.
2 tbsp. butter, 1 tbsp. light or dark brown sugar, a generous sprinkling of salt
- To coat, toss with a fork. To cool, spread pecans in a single layer on parchment paper.
Stir in the pecans in the sauce pan.
- 4 cup granulated sugar or light brown sugar 3 tbsp bourbon, 2 tbsp vanilla bean paste or pure vanilla extract
4 cup of sugar, vanilla extract, and bourbon.
1 cup half and half, 2 cups heavy cream 3
In a large mixing bowl, combine heavy cream, half & half, and 3
- Pour batter into cold ice cream machine and prepare according to manufactures guidelines (typically 20-25 minutes of churning) (usually 20-25 minutes of churning). Add your prepared pecans in the final 5 minutes.
- If you want a soft-serve texture, place it in a freezer-safe container and freeze for a couple of hours (or overnight, if you want to eat it after its hardened). Enjoy!