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!