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Bourbon Vanilla Ice Cream with Caramel Ribbons and Toasted Pecans

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Last week’s Baked Sunday Mornings challenge left us all with extra Caramel Sauce.  I wish I’d thought of glazing the cake with it in between the layers like Jaime, but since I didn’t, I couldn’t let this wonderful caramel go to waste.  Vanilla Ice Cream and Caramel are a natural match in my book!  And, just to add texture and further dimension to this lovely concoction, I added toasted Pecans.

I’ve been wanting to try David Lebovitz‘s Vanilla Ice Cream from The Perfect Scoop.  I’m sure the Vanilla Ice Cream is wonderful all on it’s own, but I couldn’t resist his suggestion to add Bourbon.


We layered the Bourbon Vanilla Ice Cream with the Caramel Sauce and Toasted Pecans and returned it to the freezer to set.  I have never had commercial ice cream this good – including Hagen-Dazs.


Enjoy!
Driftwood – Surfers’ Knoll Beach, Ventura, CA


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Comments

  1. Pacheco Patty says

    Wow! I tried bourbon ice cream at a restaurant, The Boxing Room in SF for the first time last night so your ice cream caught my eye as I was thinking, how would I serve bourbon ice cream? My husband said with cookies but I was thinking of something special like your idea. It really is good, we shared a scoop and it was a perfect after dinner sweet;-)

  3. Sis. Boom. says

    Every time I try to make that damn vanilla ice cream of his I end up adding stuff, changing the flavor and getting all experimental with it. Its his fault for inspiring me…I sometimes doubt I will ever have vanilla ice cream again. Bourbon is one of my favorite flavors in dessert and I just know I will make this. Yum! I think I have an idea for something to pair it with. How sophisticated. I must do it!

  7. Ryan says

    Oh wow, that looks absolutely delicious!! I love caramel with vanilla ice cream and can’t imagine how good it tastes when both are homemade! Divine!!