There’s nothing quite as rich and delicious as this maple bourbon pecan ice cream! Thanks to Polysorbate 80, we tackle the melting point challenge so there’s less dripping and more for you to enjoy! Take your time with this one, your taste buds will thank you!
Difficulty
Beginner
Ingredients
Equipment
Timing
Active Time: 20 Minutes
Total Time: 24 Hours
Yield
8 Servings
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Prepare Churn
If your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.
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Double Boiler Method
In a heavy bottom pot combine the milk, vanilla bean, and heavy cream.
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Combine the sugar, salt, maple syrup, polysorbate 80 and egg yolks together in a medium bowl.
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Once the cream and milk have been heated slowly temper the cream into the eggs while constantly whisking. Once all the cream and milk have been added, place the mixture over a double boiler. While whisking, heat the mixture until it reaches 180F. Do not overheat or you will run the risk of curdling the eggs.
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Place the ice cream base in the refrigerator for 24 hours or until completely cool.
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Once cooled add the bourbon and mix it in well before churning.
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Sous Vide Method
Preheat an immersion circulator to 180°F.
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Combine the sugar, maple syrup, polysorbate 80 and egg yolks together in a medium bowl.
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Whisk in the milk, vanilla bean, and cream and pour it all into a vacuum seal bag and seal it shut.
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Place the ice cream base into the immersion circulator for 30 minutes.
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Once the 30 minutes has elapsed remove the bag and plunge it into ice water.
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Allow the ice cream base to cool completely, for best results allow the base to age overnight. Once cooled add the bourbon just before mixing.
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Churn
Assemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.
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When the ice cream is the consistency of soft serve ice cream add the pecans and churn for 5 more minutes.
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Once churned, cover and place the ice cream in the freezer until service.
