Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.
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
How to Make It
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.