Bourbon Pecan Praline Ice Cream
A rich and creamy ice cream featuring a bourbon-infused custard base, studded with toasted pecans and sweet praline pieces. Naturally egg-free, gluten-free, and full of decadent flavor, this treat is perfect for a make-ahead dessert that’s indulgent yet satisfying.
Equipment
- 4-quart saucepan
- Medium Mixing Bowl
- Small Mixing Bowl
- Hand mixer
- whisk
- Ice cream maker
- Baking sheet
Ingredients
- 2 cups whole milk
- 4 teaspoons cornstarch
- 3 tablespoons cream cheese room temperature
- ¼ teaspoon fine sea salt
- 1 ¼ cups heavy cream
- ½ cup granulated sugar
- 2 tablespoons light corn syrup
- ¼ cup bourbon whiskey e.g., Jim Beam
- 1 cup pecan pralines chopped
- ½ cup toasted pecans chopped
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, combine 2 tablespoons of whole milk with 4 teaspoons of cornstarch. Whisk the mixture thoroughly until no lumps remain, forming a smooth, runny slurry. This will help thicken your ice cream base evenly. Set aside while you prepare the cream cheese mixture.
- Blend the Cream Cheese: Place 3 tablespoons of room-temperature cream cheese and ¼ teaspoon of fine sea salt into a medium mixing bowl. Using a hand mixer on medium speed, beat until creamy and fully smooth, with no visible lumps. This step ensures your ice cream will have a perfectly creamy texture. Set this aside for later incorporation.
- Heat the Milk and Cream Base: In a large 4-quart saucepan, combine 2 cups of remaining whole milk, 1 ¼ cups heavy cream, ½ cup granulated sugar, and 2 tablespoons light corn syrup. Place the saucepan over medium-high heat. Stir occasionally with a whisk until the mixture comes to a gentle rolling boil. This step dissolves the sugar completely and allows the liquid to heat evenly for thickening.
- Incorporate the Cornstarch Slurry: Once the milk and cream mixture reaches a boil, remove the saucepan from heat. Slowly whisk in the prepared cornstarch slurry. Make sure to pour it in gradually while stirring constantly to prevent clumping. Return the saucepan to medium-high heat and bring it back to a gentle boil, whisking continuously for about 1 minute until the mixture thickens slightly.
- Temper the Cream Cheese: To prevent curdling, pour about ½ cup of the hot milk mixture into the cream cheese mixture in a slow, steady stream. Use the hand mixer to blend until smooth. Gradually add the remaining hot milk mixture in small increments, blending constantly. This step ensures a silky, lump-free custard base that will create a smooth ice cream texture.
- Add the Bourbon: Stir in ¼ cup of bourbon whiskey evenly into the custard mixture. The bourbon adds depth of flavor and subtle warmth to the ice cream, enhancing the sweet notes of the pralines and toasted pecans. Allow the mixture to cool for about 15 minutes at room temperature.
- Chill the Custard: Cover the custard with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully chilled. For best results, you can chill the base overnight. A cold base churns faster and yields a creamier texture.
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread ½ cup of pecans in a single layer on a baking sheet. Toast in the oven for 8–12 minutes, stirring halfway through, until fragrant and lightly browned. Allow the toasted pecans to cool completely. This step brings out their natural oils and deepens their nutty flavor.
- Chop the Pecans and Pralines: While the pecans cool, roughly chop 1 cup of pecan pralines into pieces approximately ½ inch in size. Chop the cooled toasted pecans to a similar size. Having uniform chunks ensures even distribution throughout the ice cream and provides a satisfying texture in every bite.
- Churn the Ice Cream Base: Set up your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the ice cream maker. Churn for 15–20 minutes, or until the mixture begins to thicken and resembles a soft-serve consistency. Timing may vary depending on your machine, but the base should start pulling away from the sides slightly before adding mix-ins.
- Fold in Pecans and Pralines: Approximately 2–3 minutes before the ice cream is done churning, add the chopped toasted pecans and praline pieces. Allow the machine to mix them evenly throughout the ice cream, ensuring every scoop has a perfect balance of creamy custard and crunchy, sweet chunks.
- Freeze Until Firm: Transfer the freshly churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or overnight for a firm, scoopable texture. The ice cream can be enjoyed as soft-serve immediately after churning or fully set for a more traditional consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and garnish with extra chopped pecans or praline pieces, if desired. The combination of creamy bourbon custard, sweet pralines, and toasted nuts creates an irresistible treat perfect for family gatherings, special occasions, or a luxurious everyday dessert.
Notes
- For best results, prepare the bourbon custard base a day ahead. Chilling it overnight enhances the flavor and ensures a smooth, creamy texture.
- When making the cornstarch slurry, whisk thoroughly to avoid lumps, which can affect the consistency of the ice cream.
- Toasting the pecans releases their natural oils and amplifies their nutty flavor—don’t skip this step.
- Chop pralines and pecans to roughly uniform sizes (about ½ inch) to ensure even distribution and satisfying crunch in every bite.
- Ice cream can be enjoyed as soft-serve immediately after churning, but freezing for 4 hours or overnight results in a firmer, scoopable texture.
- Using quality bourbon adds depth and warmth without overpowering the sweetness of the pralines.
