Bourbon ice cream with toasted buttered pecans from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 112) by Jeni Britton Bauer

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Accompaniments: Plum pudding fruits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 04, 2016

    I followed Jane's lead and upped the bourbon from the start! (Also omitting the nuts.) I used the bourbon we have on hand, which is small batch and with good flavor. The flavor was great, but the texture was not as creamy as other Jeni's ice cream recipes that I have tried, most likely because I increased the bourbon. The book's intro says that if you increase alcohol beyond 1/4 cup, you should decrease the sugar in order to maintain the intended texture. Of course, I didn't see that until after I made my ice cream, but I found this ice cream not very sweet anyway, so I am not sure I would have liked that result. Might have been too cocktaily. Anyway, clearly I need to experiment with this more!

  • Jane on December 01, 2015

    A wonderful ice cream (though I made it without the pecans). I've served it with apple cake and with pecan pie - both great. The first time I made it I thought the bourbon flavor was too muted. So the second time I added 1/3 cup rather than 1/4 and it was much better. Though I also used a better bourbon (Blanton's rather than Maker's Mark) so that may also have helped the flavor. Allow at least 4 hours for freezing as the alcohol slows it down.

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