Name: Bourbon Butter Pecan Ice Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 Scoops
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 0.667 cup pecan halves; 0.667 cup light brown sugar; 0.25 tsp Kosher salt; 1.5 cups half-and-half; 1.5 cups heavy whipping cream; 2 teaspoons vanilla extract; 2 tablespoons bourbon; Caramel or butterscotch

From the Cook

1/6

Bourbon Butter Pecan Ice Cream

Sunday Table Verified

Sundaytable.co

Ingredients

Warning0 allergens identified

Bourbon Butter Pecan Ice Cream

Buttered Pecans

2 tablespoons unsalted butter

⅔ cup pecan halvesroughly chopped

Bourbon Butter Pecan Ice Cream

Instructions

Visit Blog

To Make The Buttered Pecans

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.

To Make The Ice Cream

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

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Pecans for Depth 🥜
Butter-toast your pecan halves in a skillet over medium heat for 3-4 minutes before chopping and folding into the ice cream base. This amplifies their natural oils and creates a richer, more complex nutty flavor that complements the bourbon beautifully.
Chill Your Base Thoroughly ❄️
Refrigerate your ice cream base for at least 4 hours (preferably overnight) before churning to ensure the smoothest, creamiest texture. Cold base churns more efficiently and incorporates less air, resulting in denser, more luxurious ice cream.
Balance Bourbon Without Overpowering 🥃
Add bourbon gradually while tasting, as it can quickly dominate; start with the recipe amount and adjust upward rather than trying to mask excess. Remember that alcohol flavors intensify as the ice cream freezes, so taste your unfrozen base and use restraint.
Brown Butter for Deeper Caramel Notes 🧈
Use browned butter (cook until golden with nutty aroma) instead of regular melted butter when toasting your pecans and making caramel swirls. This adds sophisticated depth that elevates the entire flavor profile and creates a more gourmet taste.
Temper Your Caramel Swirl Timing ⏱️
Add caramel or butterscotch ribbons in the final minutes of churning rather than before, ensuring they stay distinct and chewy rather than fully blending into the base. This creates beautiful marbling and satisfying texture contrasts that define premium ice cream.