Bourbon Pecan Ice Cream

Cooking Light
Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.
10 servings (serving size: about 3/4 cup)


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3 1/2 cups 2% reduced-fat milk
1 cup half-and-half
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup chopped pecans, toasted
3 1/2 tablespoons bourbon


Combine first 4 ingredients, stirring well with a whisk. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in pecans and bourbon. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.

Created date

June 2006

Nutritional Information

Calories 238
Caloriesfromfat 30 %
Fat 8 g
Satfat 2.6 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 7.9 g
Carbohydrate 30.5 g
Fiber 0.6 g
Cholesterol 16.7 mg
Iron 0.2 mg
Sodium 97 mg
Calcium 151 mg