Buttery Bourbon Ice Cream, #SundaySupper

NinjaBaker — Sat, 21 Sep 2013 20:22:42 +0000

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.

Ingredients:

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

Directions:

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

Apple Spice Muffins from Pixie Dust Kitchen
Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
Apple Spice Waffles from Treats and Trinkets
Pumpkin Spice Latte Donuts from Daily Dish Recipes
Mini Pumpkin Pancake Kebobs from The Urban Mrs.
Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
Cinnamon Apple Crepes from Juanita's Cocina
Maple Apple Bread from The Foodie Army Wife
Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
Parmesan Polenta from That Skinny Chick can Bake
Farro Date Salad with Mango and Arugula from Shockingly Delicious
Butternut Squash Tian with Herb Topping from Food Lust People Love
Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

Autumn Risotto with Chicken & Cranberries from Momma's Meals
Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
Chili from Casa De Crews
Vegan Mushroom Pie from Killer Bunnies Inc
White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
Bacon Spinach Pasta from Magnolia Days
Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
Mini Meatball and Goat Cheese Risotto from MarocMama
Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

Pumpkin Marshmallows from Home Cooking Memories
Salted Caramel Apple Crisp Bars from Table for Seven
Apple Cider Five Spice Caramels from girlichef
Italian Apple Torta from La Bella Vita Cucina
Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
Maple Syrup Pumpkin Bars from What Smells So Good?
Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
Walnut-Stuffed Baked Apples from Foxes Loves Lemons
Buttery Bourbon Ice Cream from NinjaBaking
Caramel Apples from Pies and Plots
Funnel Cakes from The Texan New Yorker
Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
{Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
Hot Apple Pizza from Cindy's Recipes and Writings
Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

Pumpkin Juice - Harry Potter Style from The Dinner-Mom
The Best Wines for Fall Foods from ENOFYLZ Wine Blog

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

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

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#bourbon #ice cream

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The Ninja Baker - #bourbon #ice cream

Buttery Bourbon Ice Cream, #SundaySupper