Bourbon Salted Caramel Pecan Ice Cream - Vegan
Creamy, rich, boozy and full of delicious caramel with a bit of pecan crunch, this vegan ice cream will satisfy your sweet tooth and keep you cool.
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
For the Ice Cream:
- 1 C Cashews soaked overnight (or at least 6 hours)
- 2/3 C Water
- 1 1/2 tsp Vanilla Bean Paste
- 1/3 C Maple Syrup
- 1/2 C Almond Milk
- 1/4 tsp Guar Gum
- Pinch of Sea Salt
- 1/3 C Pecans toasted and chopped
For the Caramel:
- 3/4 C Sugar 5 7/8 oz
- 1 1/2 tsp lemon juice
- 1/3 C Coconut Milk full fat
- 2 tsp Bourbon I like Jim Beam
- 1/4 tsp Fleur de Sel or Sea Salt
For the Custard:
Soak the 1 C of cashews for at least 6 hours or overnight. Drain and rinse the cashews.
Place the soaked cashews, water, vanilla bean paste or extract, maple syrup, almond milk, guar gum and sea salt in a high speed blender. Blend on high speed for 30 seconds. Scrape down sides and lid. Blend again for another 30 seconds. Scrape down sides and lid. Blend one last time for 30 seconds.
Pour into lidded storage container and store in fridge overnight or for at least 8 hours.
Now is a good time to make sure your ice cream churning bowl is in the freezer.
For the Caramel:
Place sugar in 2 qt sauce pan. Add the lemon juice. Turn the stove heat to high and stir the sugar and lemon together until incorporated (the lemon inhibits crystallization).
Brush the inside of the pan, all the way around, with the wet pastry brush. Do not touch the sugar with the pastry brush. You just want to make sure there is no sugar up on the sides of the pan where it shouldn't be. Set the pastry brush aside. Gently stir and mash the sugar clumps until all the sugar is melted. As soon as the sugar mixture begins to boil, do not stir any more. Allow the sugar to cook.
It will begin to boil. You want it to boil until it is amber in color (the degree of amber will vary. I err on the side of caution and make mine generally lighter). Boil for about 2 and 1/2 minutes.
Remove from heat. (Remove from heat before it is overcooked because it will continue cooking in the pan as you add the coconut milk).
Right away, start whisking and stirring in, very slowly, adding a little at a time, the coconut milk. The caramel will hiss and boil up, this is why you want to move slow with the pouring hand and quickly with the whisking hand. Pour until all the coconut milk is gone.
Pour into a lidded bowl/jar and let cool for about 10 minutes.
Whisk in the bourbon.
Cool to room temperature.
Place the container you'll store your ice cream in, in the freezer.
Churn the ice cream according to the manufactures instructions. During the first 5 minutes of churning, add 1/2 the room temperature caramel to the churning ice cream.
Five minutes before the ice cream is complete, add the toasted, chopped pecans, reserving 2 Tbs.
Spoon 1/2 the ice cream in a freezer cold storage container. Pour 1/3 of the remaining caramel over the ice cream. Sprinkle 1 Tbs of the reserved pecans over the caramel.
Spoon the last 1/2 of the ice cream over the caramel. Top with another 1/3 of the remaining caramel. Use a straw or end of a chop stick it in one end of the storage container. In a wave patter, swirl the caramel into the ice cream. Sprinkle the final reserved 1 Tbs of pecans over the top.
Place plastic wrap, parchment or wax paper directly on top of the ice cream, cover and freeze overnight or for at least 7 hours.
Recipe adapted from my Dark Chocolate Ice Cream with Cocoa Nib recipe.
Total time above does not include the time it takes to churn and freeze the ice cream. Churning and freezing is dependent on the individual ice cream machine and freezer temperature.
Calories: 509kcal | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Sodium: 197mg | Potassium: 348mg | Fiber: 2g | Sugar: 57g | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg