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.

No ratings yet

Print Pin

Servings: 1/2 cup servings

Calories: 337kcal

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

355 g heavy cream 1½ cups
245 g whole milk 1 cup
145 g dark brown sugar packed ⅔ cup
4 large egg yolks
40 g bourbon 3 tbsp
4.5 g vanilla extract 1 tsp
1.5 g fine salt ¼ tsp
100 g caramel sauce ⅓ cup swirl
⅓ cup chopped toasted pecans

Instructions

Confirm bowl frozen 24+ hours. Toast and chop pecans.
Heat cream, milk, and salt until steaming.
Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
Remove from heat. Stir in bourbon and vanilla. Strain and chill 4 hours.
Warm caramel. Start machine. Pour base through spout. Churn 20–25 minutes.
Add pecans through spout in final 2 minutes. Layer and swirl caramel.
Freeze 3–4 hours.

Notes

Ensure the frozen bowl has been in the freezer at least 24 hours — shake it; if you hear liquid sloshing, it needs more time. Toast and chop pecans before you start the custard so they're ready when you need them. Caramel sauce is swirled in after churning, not during.

Nutrition