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.

5 from 1 vote

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Servings: 2/3 cup servings

Calories: 379kcal

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

632.9 g heavy cream ~2⅔ cups
329.9 g Fairlife Whole Milk ~1⅜ cups (1 cup + 6 tbsp)
222.2 g dark brown sugar packed ~1 cup + 2 tbsp
121.2 g egg yolks 7 large yolks
53.9 g bourbon ~3¾ tbsp (just under ¼ cup)
6.1 g Vanilla bean paste ~1 to 1¼ tsp
2.0 g salt ~⅓ tsp fine / ~¾ tsp Diamond kosher
208.7 g caramel sauce ~⅔ cup
74.1 g chopped toasted pecans ~¾ cup

Instructions

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 overnight (recommended) or at for 4 least hours.
While the base is cooling, toast pecans in a dry skillet over medium heat 4–5 minutes until fragrant. Cool, chop roughly, set aside.
Warm caramel until pourable but not hot. Churn 20–25 minutes.
Pour the chilled base into the bowl and churn 40–60 minutes.
Warm caramel until pourable but not hot.
Layer half ice cream, half caramel, half pecans. Repeat. Swirl gently 3–4 strokes.
Freeze at least 4 hours until firm. The icre cream should be scoopable (thank you bourbon!)

To serve, scoop the ice cream and garnish it with a drizzle of caramel sauce and some toasted, chopped, pecans.

Nutrition