Buttery Bourbon Ice Cream, #SundaySupper

Is ice cream reserved for summer? Or do you enjoy a scoop or two year round? I do! And so does Jeni Britton Bauer, author of the Jeni's Splendid Ice Creams at Home. She even divides recipes into seasons in her cookbook.

As this week’s virtual #SundaySupper table on Twitter is laden with autumn goodies, I am contributing bourbon pecan ice cream from Jeni’s autumn chapter. (You are cordially invited. Please scroll down for details.)

Buttery Bourbon Ice Cream

“I like to eat my liquor.” (To quote Carla Hall celebrity chef and co-host of ABC TV’s The Chew.) Jeni’s bourbon pecan ice cream is a great way to do just that. Following the buttery pecan flavors, a bourbon buzz warms the chest. This ice cream is dangerously delicious. Withdrawing my spoon from the ice cream machine was not easy. Extra willpower was required to avoid an excess of calories and alcohol. But, for me, this buttery bourbon pecan ice cream is the best way to celebrate autumn.

Buttery Bourbon Ice Cream

Buttery pecans mingle with bourbon in this mesmerizing ice cream. This recipe is adapted from Jeni's Splendid Ice Creams at Home.


For ice cream:

  • 2 cups milk
  • 1 tablespoon + 3 teaspoons cornstarch
  • 3 heaping tablespoons of whipped cream cheese
  • 1/4 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1/2 cup organic sugar
  • 2 tablespoons corn syrup
  • 1/4 cup bourbon
  • 1 large bowl filled with ice

For buttery pecans:

  • 3/4 cup pecan bits
  • 1 tablespoon melted butter
  • 1/2 teaspoon salt

Combine 2 tablespoons of milk with the cornstarch in a small bowl.

In a separate large bowl, whisk together the cream cheese and salt.

In a saucepan, bring to a boil the rest of the milk along with the cream, sugar and corn syrup. Stir occasionally as the contents bubble for about 4 minutes. Remove from the heat. Swirl in the cornstarch milk mixture. 

Return the mixture to the stovetop. Over a medium flame, heat the contents for about 5 minutes. Stir occasionally with a heatproof spatula. (The contents will thicken slightly.) Take the pan off the stove.

Pour a little of the heated milk mixture into the cream cheese. Whisk. Repeat. Stir in the bourbon.

Empty the contents into a 1-gallon freezer bag. Plunge the bag into an ice cube bath. Let the contents cool for 45 to 50 minutes.

While chilling the ice cream, make the buttery pecans by coating the nuts with 1 tablespoon of butter and a ½ teaspoon of salt. Toast the pecans for about 12 minutes in a 350 oven. Remove and cool.

From the ice bath transfer the mixture in the freezer bag into your ice cream maker. Churn according to the manufacturer’s instructions. In the last few minutes, drop in the toasted pecans. Freeze in a parchment lined Tupperware bowl overnight.

Creator of comforting curries, Soni of Soni's Food and the sweetest Georgia peach, Renee of Magnolia Days have arranged the #SundaySupper spread of autumn delights below. Enjoy!

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Sunday Supper Movement  

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

The flavor of fall: Bourbon and pecans enveloped in cream.

Wishing you transformations as brilliant as autumn leaves.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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