Bourbon-Butter-Salted Pecan Ice Cream

Southern Living
Bourbon-Butter-Salted Pecan Ice Cream Recipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Try a small twist on classic Butter-Pecan Ice Cream by adding a couple tablespoons of bourbon. 

Makes about 1 qt.


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1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 cups whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/8 teaspoon table salt
1 cup coarsely chopped pecans
1/2 tablespoon butter
1/4 teaspoon kosher salt
2 tablespoons bourbon


Hands-on: 10 Minutes
Total: 6 Hours

1. Whisk together first 6 ingredients; cover and chill 2 hours.

2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

3. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

4. Meanwhile, cook pecans and butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with kosher salt; cool completely.

5. Stir pecans and bourbon into prepared ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

Created date

June 2015