Mint Julep Ice Cream with Bourbon Pecans
Servings: About 1 Quart
Prep Time: 1 hour (plus overnight cooling) | Cook Time: 10 minutes
This spirited ice cream is made with fresh mint for an herbal flavor you just can’t get from an extract. A generous pour of bourbon not only provides a welcome boozy kick but also keeps the ice cream soft and scoopable straight from the freezer. Add Santé Bourbon Pecans to that equation and you’ve got an ice cream that will give a Derby Day vibe to any party.
1½ cups whole milk
¾ cup sugar
1 vanilla bean, split lengthwise, seeds scraped out
¼ teaspoon fine sea salt
1 cup chopped mint
4 large egg yolks
2 cups heavy cream
3 tablespoons bourbon
½ cup roughly chopped SantéⓇ Bourbon Pecans
In a medium saucepan whisk to combine milk, sugar, vanilla pod and seeds, and salt. Bring just to a simmer, then take off the heat and stir in mint. Cover and let steep 30 minutes.
Whisk together egg yolks in a medium bowl.
Strain milk mixture, discarding mint and vanilla pod, and return to saucepan. Bring back to a simmer. Whisk half the hot milk into the egg yolks, then whisk yolk mixture into remaining milk mixture in the saucepan.
Measure temperature of milk mixture. If it is 180℉ or higher, take off the heat. If it is below 180℉, heat, whisking constantly, until the temperature reaches 180℉, then take off the heat.
Whisk in cream and bourbon. Let cool to room temperature, then cover and refrigerate overnight.
Pour ice cream base into an ice cream maker and spin according to manufacturer’s directions. When ice cream is nearly done, add pecans and let the machine stir to incorporate them.
Transfer ice cream to a container or loaf pan, press a piece of plastic wrap directly on the surface of ice cream, and freeze until firm, at least 3 hours.