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Bourbon Caramel Pecan Swirl
Brown sugar custard built around bourbon’s vanilla and oak, finished with a ribbon of salted caramel and candied pecans folded in at the end.
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Servings: 12 1/2 cup servings
Calories: 289kcal
Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.
Ingredients
- 470 g heavy cream 2 cups
- 245 g whole milk 1 cup
- 165 g dark brown sugar packed ¾ cup
- 5 large egg yolks
- 40 g bourbon 3 tbsp
- 4.5 g vanilla extract 1 tsp
- 1.5 g fine salt ¼ tsp
- 155 g caramel sauce ½ cup swirl
- ½ cup chopped toasted pecans
Instructions
- Toast pecans in a dry skillet over medium heat 4–5 minutes until fragrant. Cool and chop roughly.
- Heat cream, milk, and salt until steaming.
- Whisk egg yolks and brown sugar until pale. Temper in two additions.
- Cook to 170–175°F. Remove from heat. Stir in bourbon and vanilla.
- Strain and chill 4 hours or overnight.
- Warm caramel until pourable but not hot. Churn 20–25 minutes. Add pecans in final minute.
- Layer half ice cream, half caramel, half pecans. Repeat. Swirl gently 3–4 strokes.
- Freeze 4 hours until firm.
Nutrition
Serving: 0.5cup | Calories: 289kcal | Carbohydrates: 24g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 123mg | Sodium: 118mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 725IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 0.4mg