Vanilla Ice…Cream

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So it didn’t get celebrated on here…since I was out of town when it happened but June 11th this here blog turned 9.

Wednesday this blogger turned 42.

Crazy Cocker Spaniel has made an almost full recovery from her Old Dog Vestibular Disease, she only really has a small head tilt. If you want to show support for her, my favorite charity is having a ½ mile walk for senior dogs…here is our Team Crazy Cocker Spaniel.

I’ve been cooking/baking a lot. Just haven’t been putting it up on the blog. Absolutely love my new kitchen…it’s 100% better than the last kitchen I was in…so much better flow. They only thing I miss about the old one was the giant pantry. Though even that, having a large pantry just meant that we threw more food away because we forgot it was back there. Now we only buy what we need when we need it.

We had a mini heat wave around these parts. Which means I break out the ice cream maker. Perhaps it’s still leftover Vegas in me, but I decided I should make a boozy ice cream. I’m a boring girl who’s favorite flavor of ice cream is vanilla. So boozy vanilla it would be. I bought two slices of pecan pie at the store (feel free to make your own I just wasn’t in the mood of turning the oven on) and chopped them up and put them into Vanilla-Bourbon ice cream. Clearly it was a win. I used Rodelle vanilla, my favorite, and I recommend that you do to!

If you are extra lazy like I often am you could just go buy vanilla ice cream, chop up pie into it and then pour some bourbon over it…but I like my version better. :)
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Vanilla-Bourbon Pecan Pie Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • Pinch of salt
  • ¾ cups granulated sugar
  • 5 large egg yolks
  • 4 TBSP bourbon
  • 1 TBSP vanilla extract (I used Rodelle)
  • 2 slices pecan pie

Instructions

  1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt.
  2. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
  3. Prepare an ice bath by filling a large bowl with several inches of ice water.
  4. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water.
  5. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later).
  6. Set a fine strainer on top.
  7. Whisk the egg yolks in a medium bowl.
  8. Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes.
  9. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  10. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes.
  11. An instant-read thermometer should read 175° to 180°F at this point.
  12. Don’t let the sauce overheat or boil, or it will curdle.
  13. Immediately strain the custard into the cold cream in the ice bath.
  14. Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.
  15. Refrigerate the custard until completely chilled, at least 4 hours.
  16. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer to a large bowl and fold in chopped up pecan pie pieces.
  17. Put into a freezer safe container and freeze for at least 4 hours to fully set up.
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Comments

  1. Omg I’m salivating! It’s like pie a la mode… but better! :)

  2. So glad that CCS is doing well, you’re loving your new kitchen, and that you had a nice birthday.

    That ice cream! Perfection.

  3. No, but really – that looks superb. Try selling some of that for charity and you’ll make a bucketload in no time. :P

    Happy birthday to you! I know it will sound trite, but you don’t look 42 in the pictures I’ve seen – or at least, you look really, REALLY good for 42. Must be that happy bridal glow! :) So good to hear that CCS is recovering too. I makes me happy when I know the people I care about are happy!

  4. Erin M. says:

    Happy belated birthday!

  5. Pretty much anything with bourbon is awesome. Then throw in the heavy cream and I’m sold :)

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