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Bourbon-Butter-Salted Pecan Ice Cream

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 10 mins
Total time 6 hrs
Yield

Makes about 1 qt.

Try a small twist on classic Butter-Pecan Ice Cream by adding a couple tablespoons of bourbon. 

Ingredients

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • 1 cup coarsely chopped pecans
  • 1/2 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 2 tablespoons bourbon

How to Make It

  1. Whisk together first 6 ingredients; cover and chill 2 hours.

  2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  3. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  4. Meanwhile, cook pecans and butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with kosher salt; cool completely.

  5. Stir pecans and bourbon into prepared ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.