Gelato is something I had yet to tackle, in part because I always thought it would be more difficult. True, you whisk until your hand hurts, but other than that, the only difficult part is the patience required. That’s why I haven’t had much success with ice cream making in general. Let’s be for real: when I want ice cream, I want it NOW, not in eight hours. Planning ahead is one of my strong suits, except when it involves dessert. When I first got my ice cream maker, I took most recipes as suggestions rather than commands, and spent a lot of time eating what was essentially a melted milkshake (which was still delicious).  Fast forward a few years later and I’ve become older and wiser (and able to afford Ben & Jerry’s to tide me over in the case of dessert emergencies), and I have finally conceded that maybe there’s something to that whole chilling-the-custard-before-you-freeze-it thing.

Cue this recipe.  Yes, you do need to plan ahead, but if you do, you will be rewarded with a fabulously creamy and buttery gelato. I have decided that when I made this again, I’ll be adding a caramel swirl, it’s the only thing that could possibly make this any better.


  • 1 cup of roasted pecans, frozen
  • 1 stick of butter
  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 2/3 cup of sugar
  • 4 egg yolks
  • 2 ounces of bourbon


  1. Roast 1 cup of pecans for about 10 minutes at 350. Once cooled, pop them in the freezer
  2. In a sauce pan, melt and cook until it turns golden.  Pour in a heat-proof bowl and allow to cool slightly
  3. Combine heavy cream and milk in a saucepan on medium heat.  Heat the mixture while stirring occasionally, until bubbles form at the edges and the temperature reaches 170 degrees. Do not boil.
  4. In the meantime, whisk egg yolks and sugar into cooled butter. Whisk until the mixture turns thick and pale.
  5. Temper the egg mixture by slowly pouring in the warmed milk and heavy cream mixture. Whisk constantly until the mixtures are combined.
  6. Return the custard to the saucepan and heat while stirring occasionally. The custard should reach a temperature of 185 degrees and become thick enough to coat the back of a spoon
  7. Pour custard into a heat proof bowl. Let it cool, and then chill for 4 hours or overnight.
  8. Freeze according to your ice cream maker’s directions, adding pecans in the last 5 minutes.
  9. Put into an airtight container and freeze about two hours before serving


Recipe via Imbibe Magazine


About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

One response »

  1. Deborah lanius says:

    When do you add the bourbon? Can you make this without bourbon? IN 2> what do you cook until golden? butter? Thank you

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