BOURBON BUTTER PECAN ICE CREAM
Philadelphia-style | no eggs
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WHY YOU SHOULD MAKE THIS ICE CREAM
It's easy to make.
The recipe is egg-free!
The flavors are absolutely amazing together.
Use it in ice cream sandwiches, cakes, & more!
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- UNSALTED BUTTER
- BROWN SUGAR
- KOSHER SALT
- HALF & HALF
- HEAVY WHIPPING CREAM
- VANILLA EXTRACT
- BOURBON WHISKEY
full ingredient list
First, chop the pecans. Melt the butter in a pan over medium heat and add the pecans. Toast until golden-brown & cool completely.
Next, cook the half & half, brown sugar, & salt over medium heat until the sugar is dissolved. Add the cream, bourbon, & vanilla. Cool for 30 minutes.
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Churn the homemade butter pecan ice cream according to manufacturer's instructions. Mix in the buttered pecans.
Then, pour it into a container, cover, & freeze completely.
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Enjoy with caramel sauce or butterscotch.
Add the ice cream in-between cookies to make ice cream sandwiches.
Use this ice cream to make ice cream cake!
Let the ice cream freeze for at least 1 hour for the best texture! You can eat it right away, but it's best after freezing for 1 hour.
CAN I USE OTHER LIQUOR?
Yes! If you're not a fan of bourbon, rum or amaretto would be delicious in this recipe. You can also leave it out for an alcohol-free version.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.