• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Ice Cream and Frozen Treats / Maple Bourbon Pecan Ice Cream

    Maple Bourbon Pecan Ice Cream

    Published Sep 29, 2012

    Jump to Recipe Print Recipe

    maple bourbon pecan ice cream in bowls

    While I usually try to shield myself from disturbing current events ("the bad news," as I call it), one has piqued my interest: the recent maple syrup theft in Quebec. Besides being an unprecedented culinary tragedy, the honeyed heist also gives depth of meaning to my so-called Stolen Granola.

    syrup poured into jug

    Questions abound: Who are the culprits? What was their motive? Will it affect my baking? Do they now find themselves in a sticky situation?

    bourbon poured from a jigger

    I don't know about the thieves, but if I had stolen millions of dollars worth of maple syrup, I'd swallow the evidence. Quick. I'd down it in Maple Bourbon Pecan Pie, hide it in Maple Bourbon Brown Butter Granola, and pour it over Gluten-Free Banana Buckwheat Pancakes. I might dispose of some in this maple-bourbon cocktail.

    But most of it would disappear into an enormous batch of my latest ice cream addiction.

    sugar poured from a scoop

    Every recipe I post on this site is one that feels complete, as good as it can possibly be, but this ice cream has received particularly high praise. Eyes widen as the first bite is taken; friends vigilantly watching their weight ask for seconds; Jay, who rarely enjoys ice cream on its own, will eagerly accept a bowl; and my chocophiliac sister asked me to make it for her birthday, which is unprecedented for a non-chocolate dessert.

    pecans in a bowl with butter

    In addition to the winning combination (I just accidentally typed "sinning combination") of maple, bourbon and pecans, flaky salt crystals lodged within crunchy clusters of candied pecans enhance flavors. Salt plays beautifully with the earthy maple and sweetened nuts, and the crisp nuggets contrast their creamy surroundings. The pecans, enrobed in hardened caramel, stay crisp, quite unlike the soggy bits you may remember from store-bought Butter Pecan.

    pecans

    Best of all, this ice cream tastes intensely of maple, due to generous amounts of grade B syrup, which is darker in color and more richly flavored than grade A. It lends the cool cream a warmth of flavor, bridging the gap from summer to fall and whispering of winter holidays.

    maple bourbon pecan ice cream in a tub

    This ice cream also has the added bonus of being softly scoopable straight from the freezer. The sugars in the maple and the alcohol in the bourbon conspire to keep it pliant, the texture of Italian gelato kept at the proper (warmer) temperature.

    scoops of maple bourbon pecan ice cream in bowls

    This dessert needs no embellishment, but it wouldn't hurt to add it to a slice of apple pie, or to serve it with a few crisp Maple Bacon Sugar Cookies.

    Wait, there's a bacon shortage, too!?

    top down shot of maple bourbon pecan ice cream

    More Ice Cream Recipes:

    • Irish Coffee Ice Cream
    • Cacao Nib Ice Cream
    • Pumpkin Ice Cream
    • Jasmine Ice Cream

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this maple bourbon pecan ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.8 from 10 votes

    Maple Bourbon Pecan Ice Cream

    Print Recipe Pin Recipe
    A decadent homemade ice cream recipe.
    Prep Time: 40 minutes
    Chilling time: 8 hours
    Total: 8 hours 40 minutes
    Servings: 8 servings (5 cups).

    Ingredients

    Ice Cream Base:

    • 3/4 cup maple syrup (preferably grade B)
    • 1 cup half and half (or whole milk)
    • 1/8 teaspoon fine sea salt
    • 4 egg yolks
    • 1 1/2 cups heavy cream
    • 3 tablespoons bourbon whiskey (such as Bulleit)
    • 1 teaspoon vanilla extract

    Salty Candied Pecans:

    • 1 cup pecans, toasted, cooled, and broken into quarters or sixths
    • 1/4 cup sugar
    • 1 teaspoon corn syrup
    • 1 teaspoon butter
    • 1/2 teaspoon flaky salt (such as Malden)

    Instructions

    Make the ice cream base:

    • In a medium, heavy-bottomed saucepan, combine the maple syrup, half and half and fine salt. Heat over a medium flame, stirring occasionally, until the mixture starts to steam and small bubbles form around the edges. (If the mixture begins to look curdled, take it off the heat and don't worry; it will smooth out in the next step. It's just the acidity of the maple syrup having its way with the milk solids.)
    • Place the egg yolks in a medium bowl and place the bowl on a damp kitchen towel to anchor it. Place the cold, heavy cream in a heat-proof bowl and set a mesh sieve over the bowl.
    • Slowly dribble the hot milk mixture into the yolks, whisking constantly. Return the mixture to the pot, place over a low flame, and cook, stirring constantly with a heat-proof silicone spatula, until the mixture begins to "stick" or form a film on the bottom of the pan, or reaches 170º. Immediately remove the pan from the heat, and pour the mixture through the strainer and into the cold cream. Stir to combine, then cover and chill until very cold, at least 4 hours and up to 2 days.

    While the base chills, candy the pecans:

    • In a small, heavy-bottomed saucepan, add enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, moisten it evenly with the water, and wash any crystals that get on the sides of the pan down into the water. Add the corn syrup and cover the pot with a lid. Place the pot over medium-high heat and bring to a boil until the sugar has dissolved.
    • Have the butter, salt and nuts measured and at the ready, and have a sheet of parchment paper or a baking sheet ready on which to dump the candied nuts.
    • Remove the lid from the pot, and, without stirring, boil the syrup until it reaches an amber caramel. (If the mixture begins to crystallize, you can save it by adding more water and beginning the caramelization process again.) Remove the pot from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heat-proof silicone spatula.
    • Dump and scrape the nuts out onto the parchment, and quickly separate the pieces with the spatula as much as possible. You can use your fingers when the mixture cools a little more, stretching it into fun shapes. Let the nuts cool, break or chop up any large clumps, then freeze the nuts while you...

    Churn the ice cream:

    • Stir the bourbon and vanilla into the chilled ice cream base. Place the ice cream base in the freezer for half an hour to get it really cold, stirring it every 10 minutes to prevent ice crystals from forming.
    • Churn in an ice cream maker according to the manufacturer's instructions. When the ice cream is the consistency of a thick milkshake, stir in the candied pecan pieces. Scrape the ice cream into a container, and freeze until scoopable, at least 4 hours.
    • The ice cream is best within a week of churning, but will keep for several months. Store with a piece of parchment paper pressed to the surface to prevent ice crystals from forming.

    Notes

    Grade B maple syrup is darker and more flavorful than grade A, and will lend a more pronounced maple flavor, which is what we want here.
    This ice cream is best within the first week of churning when the candied pecans are crisp. After that, the hardened caramel melts and the pecans begin to soften; there are worse fates, though. If you like, save a few pretty pieces of the brittle to use as garnish.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 435kcalCarbohydrates: 52gProtein: 7gFat: 51gSaturated Fat: 23gCholesterol: 224mgSodium: 358mgPotassium: 322mgFiber: 2gSugar: 34gVitamin A: 1465IUVitamin C: 1.1mgCalcium: 182mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Maple Bourbon Pecan Ice Cream

    Grade B maple syrup is darker and more flavorful than grade A, and will lend a more pronounced maple flavor, which is what we want here. This ice cream is best within the first week of churning when the candied pecans are crisp. After that, the hardened caramel melts and the pecans begin to soften; there are worse fates, though. If you like, save a few pretty pieces of the brittle to use as garnish.

    Makes about 5 cups

    Ice Cream Base:
    3/4 cup maple syrup (preferably grade B)
    1 cup half and half (or whole milk)
    1/8 teaspoon fine sea salt
    4 egg yolks
    1 1/2 cups heavy cream
    3 tablespoons bourbon whiskey (such as Bulleit)
    1 teaspoon vanilla extract

    Salty Candied Pecans:
    1 cup pecans, toasted, cooled, and broken into quarters or sixths
    1/4 cup sugar
    1 teaspoon corn syrup
    1 teaspoon butter
    1/2 teaspoon flaky salt (such as Malden)

    Make the ice cream base:
    In a medium, heavy-bottomed saucepan, combine the maple syrup, half and half and fine salt. Heat over a medium flame, stirring occasionally, until the mixture starts to steam and small bubbles form around the edges. (If the mixture begins to look curdled, take it off the heat and don't worry; it will smooth out in the next step. It's just the acidity of the maple syrup having its way with the milk solids.)

    Place the egg yolks in a medium bowl and place the bowl on a damp kitchen towel to anchor it.Place the cold, heavy cream in a heat-proof bowl and set a mesh sieve over the bowl.

    Slowly dribble the hot milk mixture into the yolks, whisking constantly. Return the mixture to the pot, place over a low flame, and cook, stirring constantly with a heat-proof silicone spatula, until the mixture begins to "stick" or form a film on the bottom of the pan, or reaches 170º. Immediately remove the pan from the heat, and pour the mixture through the strainer and into the cold cream. Stir to combine, then cover and chill until very cold, at least 4 hours and up to 2 days.

    While the base chills, candy the pecans:
    In a small, heavy-bottomed saucepan, add enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, moisten it evenly with the water, and wash any crystals that get on the sides of the pan down into the water. Add the corn syrup and cover the pot with a lid. Place the pot over medium-high heat and bring to a boil until the sugar has dissolved.

    Have the butter, salt and nuts measured and at the ready, and have a sheet of parchment paper or a baking sheet ready on which to dump the candied nuts.

    Remove the lid from the pot, and, without stirring, boil the syrup until it reaches an amber caramel. (If the mixture begins to crystallize, you can save it by adding more water and beginning the caramelization process again.) Remove the pot from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heat-proof silicone spatula.

    Dump and scrape the nuts out onto the parchment, and quickly separate the pieces with the spatula as much as possible. You can use your fingers when the mixture cools a little more, stretching it into fun shapes. Let the nuts cool, break or chop up any large clumps, then freeze the nuts while you...

    Churn the ice cream:
    Stir the bourbon and vanilla into the chilled ice cream base. Place the ice cream base in the freezer for half an hour to get it really cold, stirring it every 10 minutes to prevent ice crystals from forming.

    Churn in an ice cream maker according to the manufacturer's instructions. When the ice cream is the consistency of a thick milkshake, stir in the candied pecan pieces. Scrape the ice cream into a container, and freeze until scoopable, at least 4 hours.

    The ice cream is best within a week of churning, but will keep for several months. Store with a piece of parchment paper pressed to the surface to prevent ice crystals from forming.

    maple bourbon pecan ice cream in a jar

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Dark and Stormy
    Next Post: Maple-Glazed Bacon Apple Scones »

    Reader Interactions

    Comments

    1. Anonymous says

      September 30, 2012 at 12:11 pm

      you are my hero! I will be making this soon.

      Reply
      • Alanna says

        October 03, 2012 at 10:54 pm

        Aw, thanks!

        Reply
    2. Phoebe says

      October 03, 2012 at 6:45 pm

      This is now at the top of my to make list! Also, I thought you might be interested in an update to the maple syrup heist: http://www.montrealgazette.com/news/million+maple+syrup+stolen+Quebec+recovered/7336807/story.html

      Reply
      • Alanna says

        October 03, 2012 at 10:56 pm

        Thanks for passing along the good news, Phoebe! I hope you love the ice cream as much as we do. : )

        Reply
    3. Paula @ Vintage Kitchen says

      January 30, 2013 at 3:34 pm

      I´d put bourbon in most things I make if it wasn´t for repetitive posts that no-one would like to read, and maple is a close second. Maybe because I can´t find it here regularly, maybe once a year there´s a supermarket that has an imported batch; I make my own but always crave the real thing. So it can´t get much better than this ice cream! And candied pecans too!

      Reply
      • Alanna says

        January 30, 2013 at 6:48 pm

        Word! I'm sorry maple syrup is hard to come by in your neck of the woods.

        Reply
    4. Juliana says

      November 21, 2016 at 3:13 am

      This looks delicious and I will be making it for Thanksgiving this week. Can I make the pecans without corn syrup? Thanks!

      Reply
      • Alanna says

        November 21, 2016 at 10:19 am

        Hi! The corn syrup is there to help prevent crystallization, but you can definitely try honey or maple syrup in its place. LMK how it goes!

        Reply
        • Juliana says

          November 27, 2016 at 12:03 pm

          I used maple syrup and it turned out beautifully. Delicious!

          Reply
    5. Jeff says

      August 05, 2017 at 1:13 pm

      Loved the ice cream, thank you very much!!!
      The complex favors of the maple, salty caramel pecan & bourbon create an interesting flavor as it goes down. This was the first ice cream recipe I made that wasn't a base flavor like Chocolate and because of that it did take extra time - that said it was well worth it.
      Only changes to the recipe were using Himalayan salt instead of flaky salt, used grade A syrup and used pecan pieces from Trader Joe's that were pre-toasted - all of which because I'm a bit lazy but seemed to work well.

      Reply
    6. Jeff says

      December 28, 2017 at 10:28 am

      Christmas update
      Still love the ice cream, made it for my family parties and everyone loved it as well. After making this recipe a few more times I have some additional notes to share
      * Grade B should be translated "Grade A Dark" these days, Grade B is an old term not used at least in the Pacific Northwest
      * I finally followed the exact recipe for Maple Syrup and Bourbon and it really did work. I'm not much of a drinker so was a little nervous to use that much Bourbon (sorry I doubted!)
      * I now use regular Sea Salt to be safe
      * The biggest change is that I've decided to no longer make my own Caramel sauce as the recipe calls for. Instead I use a very good local brand "jonboy" at https://jonboycaramels.com/

      Thanks again, really love it!

      Reply
      • Alanna says

        January 01, 2018 at 1:57 pm

        So glad you're still loving the ice cream - thanks for the update! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Vegan Key Lime Pie (paleo & no-bake)

    Footer

    Instagram

    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
✨
I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
✨
Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
✨
#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
✨
Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
✨
This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
✨
Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
✨
#keylimepie #pieday #piday

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack