Bourbon Caramel Pecan Swirl

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: 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.

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