Thursday, August 9, 2012

Vanilla Bourbon Ice Cream with Salted Butter Pecans

Here’s the thing: I’ve been hearing ALL. THE. RAGE. about Jeni’s Splendid Ice Creams (& I’ve been TOTALLY jealous that there are none down here).

Well, when I was in Carmel, I was talking about Ohio with Ashley (she grew up right around the corner from the tiny town [Chagrin Falls] that my mom’s family lives in) and I told her I would be visiting there. She got so excited and told me that they JUST opened up a Jeni’s Splendid Ice Creams IN Chagrin. We’re talking walking distance from my grandparents house. She and Jessica made me all but pinky promise I would go try it while I was there!

And oh, did I…

After trying, oh I don’t know, 17 different flavors hubs and I settled on the Darkest Chocolate in the World, Ohio Buckeye, and Bourbon Salted Butter Pecan. Oh. my. stars.

There are no words.

Being the ice cream fanatic that I am, Jeni’s cookbook was at the top of my Christmas list this past year. I’ve had like every page bookmarked waiting for summer to roll around. The wait is over and first up was re-creating this Bourbon Ice Cream!

You. Must. Make. This.

My friends over at KitchenAid were kind enough to send me their KitchenAid stand mixer ice cream attachment to review (thank you!!):

 

Some notes on the Product:

  • It was SUPER nice to not have to pull out the ol’ ice and rock salt!
  • EASY clean up (WIN)!
  • It’s GREAT for small batches of ice cream (I did a single batch first and it worked flawlessly, then a double batch another day that didn’t thicken up quite as much… I probably over-filled it oops! Or it MAY have to do with the booze in the recipe! haha)
  • Make sure you set your freezer to the coldest setting to allow the canister to get nice and chilled overnight.
  • Overall, I think it’s a great product and I can’t wait to whip up more flavors of ice cream using it!

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Vanilla Bourbon Ice Cream with Salted Butter Pecans

Yield: 1 Quart

Ingredients:

For the Salted Butter Pecans:
3/4 cups pecan halves
1 tablespoon butter, melted
1/4 teaspoon salt

For the Vanilla Bourbon Ice Cream:
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons (1 1/2 ounces) cream cheese, softened
1/4 teaspoon salt
1 1/4 cups heavy cream
1/2 cup plus 1 tablespoons sugar
2 tablespoons light corn syrup
1 vanilla bean, split lengthwise
1/4 cup Bourbon

Directions:

For the Salted Butter Pecans:
Preheat oven to 350ºF. Gently break apart the pecan halves into bite sized pieces (leaving a few big pieces). Mix together with melted butter and salt, and spread into an even layer on a parchment paper lined baking sheet. Bake for 10-15 minute, turning occasionally, until nuts are fragrant and beginning to turn golden in color. Remove from oven and allow to cool completely.

For the Vanilla Bourbon Ice Cream:
In a small dish, whisk together 2 tablespoons of the milk and the cornstarch together and set aside. In a medium bowl, whisk together cream cheese and salt until smooth. Fill a third (Large) bowl with ice and water.

Heat the remaining milk, heavy cream, sugar, corn syrup, and vanilla bean in a 4-quart saucepan over medium high heat. Bring to a rolling boil and allow it to boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Bring the mixture back to a boil and allow it to thicken slightly (1-2 minutes). Remove from heat and remove vanilla bean pods. Carefully scrape the vanilla bean paste out of pods (CAREFUL AS THEY ARE HOT) and add them back into the milk mixture. Little by little, whisk the hot mixture into the cream cheese until smooth. Stir in Bourbon. Either pour the mixture into a gallon sized ziplock bag (or I like to use quart sized soup containers) and place into ice water to chill. This takes about 30 minutes (make sure to add ice as needed).

Freeze ice cream according to ice cream maker's instructions. Pour into freezer safe container (mixing in the buttered nuts as you go) and freeze until completely solid. Scoop & serve!

Minimally adapted from:Jeni's Splendid Ice Creams

Disclosure: I received this Ice Cream Attachment for my KitchenAid Stand Mixer from KitchenAid, however I was not compensated to write this post. The opinions of this product are 100% my own!

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26 Responses to “Vanilla Bourbon Ice Cream with Salted Butter Pecans”

  1. 1

    Heather @ Heather's Dish — August 9, 2012 @ 5:22 pm

    i NEED TO GET THAT ATTACHMENT. seriously, my life is not complete!

  2. 2

    mom — August 9, 2012 @ 5:57 pm

    This looks really good!

  3. 3

    lovelymom — August 9, 2012 @ 6:46 pm

    As soon as I have this baby I will be making this…looks yummy.

  4. 4

    LizA — August 9, 2012 @ 7:30 pm

    You live in Florida — how could there NOT be ice cream weather?

  5. 5

    Gloria — August 9, 2012 @ 9:06 pm

    Another good reason to finally purchase a Kitchenaid mixer. The situation I have is that I’m confused withn all the available models and which one I should purchase. Do you have any recomendations?

  6. 6

    Gloria — August 9, 2012 @ 9:08 pm

    I forgot to mention that getting the “Food Grinder” attachment is a must for me… So maybe that would narrow down the models! Thanks for the review! I guess the Ice cream maker will be now another “must” for me!

  7. 7

    Leslie — August 9, 2012 @ 9:32 pm

    Ohhh that sounds like a glorious flavor!!!!

  8. 8

    Maggie @ A Bitchin' Kitchen — August 9, 2012 @ 10:42 pm

    Ohh my goodness, this looks so good! I’m a big fan of adding bourbon to dessert recipes!

  9. 9

    Mackenzie @SusieFreakingHomemaker — August 10, 2012 @ 8:22 am

    I just got this attachment too!! I’m in LOVE with it! Brown butter ice cream was the FIRST thing I made… but now I might have to pick up this cookbook and try out something really fantastic!!

  10. 10

    Jennifer @ Peanut Butter and Peppers — August 10, 2012 @ 9:32 am

    Your ice cream looks fantastic!!! I love that you added cream cheese to it!!

  11. 11

    ErinsFoodFiles — August 10, 2012 @ 10:33 am

    Nashville has a Jeni’s, and also another dessert place, Hpt & Cold. that sells Jeni’s. I think we were the first outside of Ohio to have it. This sounds delish. I know 9/10 when I go to Jeni’s I get a flavor with booze!!

  12. 12

    Erin @ Dinners, Dishes and Desserts — August 10, 2012 @ 11:23 am

    You can never go wrong when you add booze to ice cream (or anything for that matter)

  13. 13

    Jessica — August 10, 2012 @ 12:55 pm

    Y.U.M. Mike is a lucky guy!

  14. 14

    Michelle @ Brown Eyed Baker — August 10, 2012 @ 9:44 pm

    I got Jeni’s book this summer but haven’t made any recipes yet. I think this will certainly be #1 on my list! I’m in Pittsburgh, and actually just noticed last week that there were some Jeni’s ice creams stocked at Whole Foods. I’m going to have to pick up a couple different ones!

  15. 15

    The Weekend Dish: 8/11/2012 — August 11, 2012 @ 12:01 am

    [...] Vanilla Bourbon Ice Cream with Salted Butter Pecans (My Life as a Mrs.) This has to be ice cream heaven. I don’t know that summer can end without making this. [...]

  16. 16

    Marisa @Margaritas In The Rain — August 11, 2012 @ 1:08 am

    Boy do I feel out of the loop… I’ve never heard of Jeni’s! After a quick google search, it looks like the shops are far away from Portland (where I live and work) – but I’ll definitely keep an eye out for the cookbook AND ice cream attachment. Thanks for the inspiration!

  17. 17

    Anna @ hiddenponies — August 11, 2012 @ 2:16 am

    I need that attachment so things like this can happen. I hadn’t heard of Jeni’s and now I must find her ice cream…somewhere.

  18. 18

    Jessica Lynn — August 11, 2012 @ 2:36 am

    We didn’t bring our ice cream maker with us to Italy (blasphemy, I know), but I wish we did so I could make this today. I have to tell you, though, that 10 seconds after I press submit for this comment I’m going to my freezer and opening up the new container of ice cream I bought last night. Now would be a good time to mention that it’s 8:30 in the morning over here. Thank you?

  19. 19

    Cheryl — August 11, 2012 @ 11:30 pm

    Amazing! I had no idea there was such an attachment.. because I abhor pulling out the rocksalt and dragging my antique ice cream maker to the balcony! Jeni’s is quite possibly the best thing, ever. I can’t wait to get the book.. for now, I’m content riding on your coattails

  20. 20

    Jane — August 12, 2012 @ 5:52 pm

    I want to eat this every day for the rest of my life!

  21. 21

    Baking Serendipity — August 13, 2012 @ 9:42 pm

    I definitely don’t get enough use of my ice cream attachment! And, I live a short drive from Chagrin Falls. I so want to try all this ice cream now!

  22. 22

    Wife in training — August 14, 2012 @ 10:27 am

    I have watched and obssessed over your blog for about a month now. My friend and I always try out recipes on here and tell each other how they turned out. I find myself always running to your website for new ideas to impress my boyfriend, hence, Wife in training, lame I know. So far, none have dissapointed. I can not wait to try this one! Thank you so much for your wonderful blog and recipes!

  23. 23

    Nancy Long — August 14, 2012 @ 12:39 pm

    will definitely have to check out the ice cream attachment. Love my Kitchen Aid and have had it over 20 years. Well used. My son did get me the Cuisinart ice cream machine a couple of years ago and have made all kinds of ice cream/sorbet. Will be maing this one in the next week or two. Thanks

  24. 24

    kelley {mountain mama cooks} — August 14, 2012 @ 1:56 pm

    Holy YES. This looks so amazingly delicious. Can’t wait to get churning!!

  25. 25

    The Ninja Baker — August 15, 2012 @ 3:38 am

    Matcha green tea, English tea and American coffee are my preferred beverages but it could change to Vanilla Bourbon milkshakes!

    Thank you for the recipe, Tina.

    P.s. Very much appreciate your integrity, too.

  26. 26

    Kasey — January 9, 2013 @ 2:20 pm

    When I’ve used vanilla bean in Jeni’s recipes, I scraped the bean before putting it in and removed it after the mixture had cooled. Is there a reason you do it differently? Less intense flavor?

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